Many of my students share their favorite foods mom or dad cook from their culture. Many of my students are "western-ized" and love burgers, fries and pizza. Yet they all to some degree will tell of their favorite "home-cooked" comfort food.
Tonight's menu was supplied by a very bright young man. He explained to me that in the Philippines the men do a lot of the cooking and his dad makes the best Chicken Adobo. The following is his favorite meal, and I can add... I know why. It's very good!
3 lbs chicken thighs and legs (skinless)
1/2 cup soy sauce
3 cloves fresh garlic minced
2 bay leaves
3 Tbsp. white wine vinegar
2 Tbsp. brown sugar Splenda blend
Salt and pepper to taste (more pepper than salt as the soy sauce has plenty of sodium)
2 cups chicken broth
How to -
Clean, trim and remove the skin from the chicken.
In a non-reactive bowl, combine all ingredients except chicken broth and mix well.
Cover with plastic wrap and refrigerate for 1-4 hours.
Pour all ingredients in a large Dutch oven or heavy pot over medium high to high heat.
Bring to a boil then reduce heat to simmer and cover for thirty minutes.
After thirty minutes, remove lid and cook for another 15-20 minutes to reduce liquid and thicken.
Serve with white long grain rice using broth over the rice.
We all really liked this meal. Natalie had a double helping. I served pan-seared asparagus and mushrooms as a side. Natalie loves asparagus too. A very enjoyable meal thanks to a very bright young student.