Chicken Adobo

I can't be certain, but I believe I have always had an affection for Asian cuisine. I love the spices that are present, the noodles or rice, the vegetables, and of course the sauces! Plus, I think that eating with chopsticks is a small pleasure in life that I try to do as often as possible. 

Well, one of the best places in Corpus Christi to get Filipino is the Lumpia House in the Bluff! Oh. My. Gosh. I mean it is fabulous! I ate there last week and had a mixture of all my favorites: Lumpia, Chicken Adobo, and Pancit Bihon. Now of course I could not eat it all because I have, for some reason, the worlds smallest stomach. But it was amazing none the less. 

I decided I would try to recreate the Chicken Adobo because my family all loves it and I wasn't really feeling brave enough to conquer the pancit. Looked up a few recipes, got the jist of the ingredients and their relative importance to the dish and created a recipe from about 5. I took a whole chicken (about 5 lbs) cut in half and 2 extra chicken breasts and plopped them into the crock pot. 

Oh did I mention I was going to make it in a crock pot? Some how Lumpia House gets their chicken to just fall right off the bone and the best way that I know how to do that is with the crock pot. Plus it requires me to little as possible and reap the rewards. 

Any how, I like my Chicken Adobo with a lot of sauce so I made enough broth/sauce to cover the chicken. 

The recipe for it will also be available in the new recipe section I added. I just ask that if you post the recipe elsewhere that you do tell where you got it as I create most of them myself, using a master recipe as a guideline. 

So the sauce is:
1 c soy sauce (regular or less sodium)
1 c vinegar (I used rice vinegar because it tends to be sweeter)
2 c chicken, beef, or vegetable stock (I used beef... it was all I had on hand)
2 c water (only if you need more to cover the chicken)
4-6 bay leaves
1 whole medium onion cut (I used sweet because I like the sweetness and want that to come across in the dish)
1 tbsp whole peppercorns (one recipe suggested tying them in a cheese cloth like you would a sauce so as not to crunch into one when eating but I didn't and had no problems)
4-6 cloves garlic minced 

Let the whole thing cook on High for 3 hours, then turn to low for 3-4 more... until the chicken is so tender and juicy it is just easy to pull right off. 

YUMMMM!!!!

I served it with rice and a salad but you could do cooked peas or stir fry vegetables if you want more cooked food. It would be delicious to take some of the adobo to cook the veggies in!!! YUM!! 


Be sure to check out the new Facebook page too! Hope ya'll are all ready for thanksgiving!