2 pounds of chicken pieces (thighs and drumsticks work well)
1/2 cup of soy sauce
1/2 cup of vinegar
1/4 cup of Spanglish Adobo seasoning
1 onion, sliced
4 cloves of garlic, minced
2 bay leaves
1 teaspoon of black pepper
1 tablespoon of cooking oil
1 cup of water
Steamed rice, for serving
Fresh parsley or green onions, for garnish (optional)
In a large bowl, combine the chicken pieces, soy sauce, vinegar, and Spanglish Adobo seasoning. Make sure the chicken is well coated. Let it marinate for at least 30 minutes, but longer for better flavor, preferably a few hours or overnight in the refrigerator.
Heat the cooking oil in a large, deep skillet or pot over medium-high heat. Remove the chicken from the marinade and reserve the marinade.
Sear the chicken pieces in the hot oil until they're browned on all sides. Remove the chicken and set it aside.
In the same skillet, sauté the minced garlic and sliced onions until the onions are translucent.
Return the seared chicken to the skillet, add the bay leaves, black pepper, and the reserved marinade.
Pour in the water and bring the mixture to a boil. Once it's boiling, reduce the heat to low, cover, and simmer for about 30-40 minutes, or until the chicken is tender.
You can adjust the seasoning by adding more Spanglish Adobo, soy sauce, or vinegar according to your taste preferences. If you like it sweeter, you can add a bit of sugar or honey.
Serve the Filipino Chicken Adobo hot over steamed rice. Garnish with fresh parsley or green onions if desired.
Enjoy your delicious Filipino Chicken Adobo with the rich flavors of Spanglish Adobo seasoning!
HEY, IT'S YOUR GIRL, LOIDA...
Welcome to the world of conscious living.
My mission is to empower you to not only eat consciously, but live consciously too.
I am the owner and CEO of Spanglish Foods Inc and currently in the Master's Degree Program at Maharishi International University, studying Maharishi Ayurveda & Integrative Medicine.
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