Adobong Goyo

While I’m on the subject of food (always one of my favorites ) I thought I would share my version of the wonderful Pilipino food called Adobo.  Adobo can be prepared as Adobong Baboy (pork) or Adobong Manok (chicken).  Well I had some chicken on hand that I wanted to cook anyway so I just started throwing things together and came up with Adobong Goyo.

Use one whole chicken cut up.  I had some chicken pieces on hand so I used two legs, two thighs and one cut up breast.  Take some kosher salt and some fresh ground black pepper and season the chicken.

Take one small onion and chop it, mince three cloves of garlic.  Heat pot on stove.  When hot add a little canola oil and saute’ the onions until just translucent.  Next add the garlic and saute’ one minute more.

Right now the aroma of the onions and garlic being sauted is absolutely wonderful.

Now add the chicken pieces and contine to cook until the pieces are nicely browned.

Next add 1/2 cup soy sauce, 1/3 cup red wine vinegar, 3/4 cup water, 2 tablespoons thinly sliced fresh ginger root, 2 bay leaves, 1/2 tablespoon whole multi-color peppercorns and my secret ingredient.

For my secret ingredient open one small can of chipotle peppers in adobo sauce.  Remove and mince two of the chipotle peppers then add to the pot.

Here’s the chicken getting happy with all those great ingredients.  Just cooking up a big pot of flavor.

Bring to a boil, reduce heat and simmer (covered) for 30-45 minutes.

Lastly, remove cover and continue cooking until sauce reaches desired consistency.

Now it’s time to serve.  Here it is.  My version of adobo, Adobong Goyo!  

I admit I have a conflict of interest here but this tasted amazing!  I used less vinegar than the standard recipes call for and added the 3/4 cup water too as I didn’t want the vinegar to overwhelm.  I also added the chopped onion and minced garlic to the recipe.  I just can’t cook if I don’t have onions and garlic.       But it was the addition of the chipotle peppers that made the big difference.  Just enough heat to make it spicy but without burning your mouth.  In fact I think next time I will up the quantity from two peppers to three.  And, oh yes, there will be a next time for this recipe.  

And of course, all food tastes better with the appropriate beverage.  San Miguel Beer of course!