Instant Pot Chicken Adobo

As many of you know, Hubby gave me an Instant Pot for Christmas this year. The first week that I had it, the poor pot sat in the corner of my kitchen while I figured out what to do with it. New Years Day was Ham and Beans made with the Instant Pot. Wow!

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Fried Chicken Adobo for Crispy Goodness

Often my Dad talks about how my Mom would fry her Chicken Adobo to finish it off, and that he liked it that way. When she fried the chicken, it was straight from the simmering pot of Adobo sauce straight into a skillet of hot grease. The chicken boiled over and sputtered and just made a huge mess. Dad said Mom would cover the stove top with newspaper to deal with the oil spill.

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Stove Top Chicken Adobo – Kiddo Style

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.

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Chicken Adobo – Crock Pot

Don’t you just love it when dinner is waiting when you get home, and the whole house has filled with the aromas of the meal that awaits you? Okay, so this particular recipe might not be “serving” ready when you get home, but it’s close. You’ll still need to make the rice and let the adobo sauce reduce just a little. But what’s a little longer for the taste buds to get fully primed?

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Filipino Chicken Adobo

It’s a lazy day. I’ve spent most of the morning menu planning for the next two weeks. Not that I always follow my plan. Life sometimes gets in the way, but at least I take comfort in the knowledge that I have a plan! As I look over my menu, I can’t help but to notice that there’s a heavy Asian-Pacific Islander influence in the meals I’ve selected. Maybe I’m just getting back to the basics of my roots – if that were possible. I’m a Heinz 57 of sorts – Filipino, Spanish, Native American, Irish and English with just a splash of Chinese thrown in for good measure. Yet most people mistake me for Italian or Mexican. Go figure . . . guess it must be the dark eyes.

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