Chicken Adobo has taken over my kitchen!
Allow me to give y’all a little backstory of what’s been happening.
My baby girl Summer…well she’s kinda addicted to chicken.
I previously told y’all how she was born with numerous food allergies and that left her with limited foods to eat.
Fast forward twenty years later and it’s still chicken that she loves.
So about two months ago I decided to take Summer out to eat the food. I ordered Chicken Adobo because I haven’t eaten it in years.
I said Summer taste this.
Don’t ask me why did I do that?
She ate all my food and had me taking her to the Filipino restaurant three to four times a week for the past two months.
Do you know how expensive that was getting?
Neither do I because I was too busy eating instead of watching my budget!
I decided that something had to be done.
The chef and I are on a first name basis because I am his number one customer.
I asked him what’s in his Adobo?
He told me the ingredients and I added my spin on it and this is how the magic happened!
Summer told me she didn’t think it was possible to make the adobo any better but I outdid myself.
I agree! lol
BTW if you want to make my lumpia here’s the link!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
4 lbs chicken, drumsticks, thighs
1 cup chicken broth
1 cup of rice wine vinegar
1/2 cup red wine vinegar
1/4 cup soy sauce
1/4 cup garlic, minced
1 tablespoon brown sugar
1 tablespoon creole seasoning
1 tablespoon hot red curry powder
1 tablespoon chili powder
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon black pepper
Extra virgin olive oil
parsley to garnish
cooked jasmine rice
Mix spice blend together and set aside.
Rinse chicken and pat dry. Place into a freezer bag.
Coat chicken in olive oil. Rub spice blend over chicken. Make sure to rub under the skin of the chicken.
Rub garlic over chicken.
Pour vinegar into bag.
Marinate chicken overnight.
Remove chicken from marinade. Save marinade for sauce.
Pat chicken dry with a paper towel.
Heat around 4 tablespoons of olive oil into a skillet over medium heat.
Place chicken into pan skin side down.
Don’t overcrowd the pan.
You may need to do this in two batches.
Brown chicken around five minutes on each side.
Repeat, until all the chicken is browned.
Add browned chicken back to the pot. Pour marinade over it and broth.
Bring to boil. Boil around three minutes.
Reduce heat to medium and cook chicken around 35-45 minutes.
Add more broth if needed.
Garnish with parsley.
Serve with hot jasmine rice.