Here’s a way of making your chicken adobo go a long, long way… in style.The idea of adding potatoes wasn’t mine. It was Myra’s, our househelp. Give credit where credit is due. So, this is her recipe, really. I just documented it. When we first interviewed Myra, she said she was only a so-so cook so we didn’t expect her to know any cooking beyond frying. Surprise, surprise! She knew her way around the kitchen. Her “Vegetable Lumpia” is really great! She makes the best “turon” (banana spring rolls) too.
Anyway, you can also subsitute WHOLE hard-boiled chicken or quail eggs for the potatoes. My sister-in-law does that and it’s also good. Add the eggs to the adobo a few minutes before cooking time is up. That way, they will have time to absorb some of the adobo’s flavor.
1 kilo of dressed chicken, cut into serving pieces
1 head of garlic, crushed and peeled
1 onion, diced
3 medium-sized potatoes, quartered (optional)
1/8 c. of vinegar
1/4 c. of dark soy sauce
1 bay leaf
Cooking procedure :
Place the chicken pieces in a large skillet. Pour vinegar over them. Sprinkle with garlic and peppercorns. Add bay leaf. Set over medium-high heat until the vinegar boils. Turn chicken pieces over. Cook uncovered until the vinegar has been absorbed by the chicken. When quite dry, lower heat to medium and stir chicken until it starts to render fat. Increase heat to medium-high and fry until golden brown. Remove excess oil and add soy sauce and potatoes. Simmer for 15 to 20 minutes. Check the liquid once in a while. Add a little water (about 1/4 cup) if chicken adobo dries up before fully cooked. Adobo should be quite dry at the end of the cooking time.