by Emilie Carrillo

Created on: July 01, 2008

Chicken adobo served with steamed rice has become one of my favorite meals. My husband has been a huge fan for much longer, since he came from a Filipino family. We had a favorite restaurant where we lived after we were married called The Galley. Every time we went there we would get two lumpia (a Filipino egg roll) and a plate of chicken adobo to share.
This peppery, spicy, dish was our favorite. When we moved, there was no Filipino restaurant to take The Galley's place, so I had to discover how to make it myself.

After trying several recipes and changing things a little bit, I came up with a delicious and extremely simple recipe that can be easily doubled or tripled to serve a crowd.
My husband frequently requests this dish, with longing in his voice. He also tells me, every time, that it rivals that of any Filipino household or restaurant.
Chicken adobo
Four chicken breasts or pieces
1 medium onion, sliced
2 cloves garlic, diced
2/3 cup soy sauce (low sodium works just fine)
1/3 cup white vinegar
1 tablespoon garlic powder
1 tablespoon black pepper
In a large skillet, brown chicken breasts or pieces over medium heat in about a tablespoon of oil. Remove and set aside.
Saut onion and garlic until soft, about six minutes. Add soy sauce, vinegar, garlic powder and pepper. Put chicken pieces back in pan and bring liquid to a boil.
Turn heat down to medium low, cover and cook until chicken is no longer pink.
Serve, covered in sauce, over rice.
If you prefer something a little less spicy, cut the pepper to about half a tablespoon. With all the pepper, the dish is best served with milk, though I don't know if Filipinos traditionally serve it that way.

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