Recently, Kiddo was in charge of cooking the family meal. On the menu was Chicken Adobo, using our family recipe and the crock pot method – Chicken Adobo – Crock Pot Style. The beauty of Adobo is that you can start out with FROZEN chicken. If you start early in the morning, frozen chicken in the Crock Pot will be just fine. However; if you are not an early riser, forget the Crock Pot method, especially if the chicken is still frozen. A later start in the day, and the Stove Top method is great – sort of a “rush job” if you will, with delicious results.
Have I mentioned that Kiddo isn’t an early riser on the weekend, so he used the quick Dutch Oven on the stove top method, with frozen bone-in thighs. It was awesome – some of the best Adobo I’ve ever eaten. Hats off to Kiddo . . . the chicken broth gave the sauce another dimension of flavor.
You can use any kind of dark meat – thighs, legs. It makes no difference . . .
Chicken Adobo – Kiddo Style
1 Large package Chicken Thighs, bone-in frozen
2 Cups Soy sauce
1 Cup Worcestershire Sauce
1/2 Cup White or Rice Vinegar
2 Cups Water
1 Cup Chicken Broth (more if necessary)
6 Garlic Cloves, peeled
4 Bay Leaves
1/2 large onion, cut into slivers
Black Pepper to taste
Place soy sauce, Worcestershire Sauce and rice vinegar in a large pot on the stove. Add water. Stir to blend.
Break up FROZEN chicken thighs (or legs or combination) into sections that will fit into pot. Bring to a boil.
Add enough chicken broth to cover chicken (approximately 1 cup, more if necessary).
Reduce heat to medium-low, cover pot and allow to gently “boil” for about 2 hours.
Add garlic, bay and onion slivers. Let simmer about 20 minutes longer, until onions are tender. Taste juices and season with pepper as needed.
Serve with sticky-steamed rice.