CHICKEN ADOBO...

Ever get tired of the taste of regular tomato stew but can't be bothered with something fancy? Do you ling food with a bit of tang. You might wanna try this then, it has less than 10 recipes and is one of the least fussy meals i've ever made. Its a dish from the Philippines that i was introduced to by the Filipinas i work with. Ps. The name has nothing to do with Adobo* seasoning, or so i was told...

This recipe needs no salt because of the amount of soy sauce used. 

750grm Chicken Cut Into Pieces

1/2 Cup Dark Soy Sauce

3/4 Cup Apple Cider Vinegar

1 Teaspoon Garlic Powder

1 Teaspoon Grated Ginger

2 Bay Leaves

1 Tablespoon Ground Peppercorns

1 Tablespoon Vegetable Oil

1/2 Shallot (Chopped)

In your cooking pot combine all the ingredients and bring to a boil with the lid off the pot. As soon as it starts to boil cover the pot and turn down the heat.

Allow to simmer for 30 minutes, stirring from time to time.

Take off lid and allow to cook for another 5 minutes until liquid has reduced to about half. Allow to rest for a few minutes, this will give your sauce time to thicken up fully.

Serve on a bed of basmati rice.

And that is all she wrote!

Apologies for the picture quality, baby girl was hungry. Will put up a better pic next time i make this, don't let it deter you from trying it.

Ps. It tastes even better on day 2.

:)