Adobo Chicken – one of the easiest chicken dishes ever!

My dear friend, Christine Liu, introduced this chicken-and-rice dish to us a few years ago, and we've made it countless times since then. It's perfect for when you want something hearty for dinner, but don't feel like putting in too much effort: it's extremely easy to put together, you just throw everything into the pot and let it simmer. For a healthy side, add a steamed or stir-fried vegetable. At different times, we've had it with carrots, zucchini, spinach, or broccoli. Adobo Chicken is also a great sick-day dish – if you don't feel like making chicken noodle soup, try making this instead.

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ADOBO CHICKEN

Modified from a traditional Filipino recipe

Serves 3 – 4

Ingredients:

- 1- 2 teaspoons olive, peanut, or vegetable oil
- 1 onion, chopped OR left in big rings
- 1- 2 cloves garlic, minced
- 1 1-inch piece of fresh ginger, peeled
- 4-6 Chicken Thighs OR 2 Chicken Breasts
- 1/2 cup vinegar
- 4 cups chicken broth OR water
- 1/4 cup soy sauce
- Black pepper to taste
- 1-2 bay leaves
- 2 teaspoons sugar (optional)

Instructions:

1. If desired, remove skin on thighs. If using chicken breasts, cut each breast in half.

2. In a medium saucepan or sauté pan heat oil. Sauté onions, garlic, and ginger. Brown chicken. Add everything else and bring to a boil. Reduce heat and let simmer covered until chicken is as tender as you like, at least 1 hour.

3. Remove bay leaves and ginger. If you didn't chop your onion but instead left it in big rings, remove onion rings if desired. Add salt and more pepper and/or soy sauce to taste, and serve with rice. Make sure everyone gets a good amount of the flavorful broth. If thighs were used, you can also refrigerate the dish and then skim off the fat before reheating and serving. 

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