We're back from our Singapore/Seoul/Bangkok trip and we're back to doing a weekly recipe post! Rejoice, foodies!
This recipe of the week is called Chicken-Adobo-my-way because it's how I make my chicken adobo. Filipino adobo uses pork and most certainly does not include onions, mushrooms, and/or parsnips/carrots. My version is a revamped, jazzed up take on traditional adobo. But it is pretty decent too and you only need to make one dish and rice to have a complete meal!
3lb skinless chicken thighs (you can also use a whole chicken)
1 garlic bulb, minced
1/2 cup apple cider vinegar
1/2 cup low-sodium soy sauce
2 bay leaves
1 tsp black peppercorns
1 onion, chopped (optional)
1 cup sliced mushrooms (optional)
1 cup chopped parsnips or carrots (optional)
In a large pot, brown garlic with a drizzle of olive oil until golden.
Add chicken, cook till a nice golden brown on the outside.
If you're using them, add onions, mushrooms, and parsnips (or carrots) and cook for 3 minutes.
Mix in vinegar, soy sauce, bay leaves, and peppercorns. Bring to boil.
Cover and simmer for 1 hour.