Chicken Adobo

Chicken Adobo is a traditional Filipino dish. My sister learned how to make it when she lived in the Philippines. The first time she made it for me, I was hooked. It's so tangy, tasty & different. The chicken becomes so tender it falls apart when you serve it.

Ingredients:
2 lb. chicken thighs
8 garlic cloves or pre-minced fresh garlic
4 tablespoons soy sauce (I prefer the low sodium soy sauce)
2 tablespoons light brown sugar
1 1/2 cups chicken broth
1/2 cup white vinegar or rice vinegar
4 bay leaves
2 tablespoons cooking oil
Cornstarch - optional
1 heaping tablespoon - Flavor God Garlic Lovers seasoning - optional
Plain or Jasmine rice

Directions:
Add the cooking oil to a large skillet. Cook on medium high heat. Make sure the skillet has a tight fitting lid for simmering the chicken after browning. I used my Oster electric skillet. Brown the chicken thighs. Drain fat when done browning.
 *Cook rice separately.
Add the rest of the ingredients except rice & corn starch to the skillet with the chicken. Bring to a rapid boil. Lower the heat, and cover. Simmer for about 30 minutes & check if the chicken is tender. If not, cook for an additional 10 minutes. *The next part is optional. Only if you prefer a thicker sauce. The sauce will be a thin consistency without the cornstarch. It's your preference.* When the chicken is tender, remove a little of the liquid and place in a bowl. Sprinkle a few dashes of cornstarch to the liquid & mix well. When thickened slightly, return the contents to the chicken & stir. Allow to simmer for 5 more minutes & serve over rice.
Serves 4-6

                        Browning the chicken. Sprinkled with Flavor God Garlic Lovers Seasoning

The soy sauce, garlic, bay leaves, vinegar, brown sugar, chicken broth added to the chicken after browning. Bring to a rapid boil, then cover & simmer for 30 minutes. Check for chicken tenderness.

Chicken Adobo is served over Jasmine rice & butternut squash. I diced up the squash, and pan fried it with butter, honey & brown sugar. Squash is traditionally served with Chicken Adobo.