Chicken Adobo

The pictures really say it all — Filipino comfort food, which iFlipforFood, a fellow food blogger in Washington (but soon to be Los Angeles) got me going on.  Can’t write now, must rush off.  Will be back with baked surprises soon.


2 to 3 chicken breasts (my mom always used a whole chicken, skin and all… this is my healthier remix)
1 onion
3 to 4 cloves garlic, minced
2 tablespoons of a neutral oil (I use vegetable oil)
a few bay leaves
3/4 cup soy sauce
1/3 cup of a white vinegar (I used rice vinegar)
fresh black pepper
steamed rice (to serve with)


First, heat the oil with the garlic and onions in a medium-sized saucepan.  Once hot, place the chicken in the pan — let each side cook for 1 to 2 minutes on high, allowing the surface to brown.  Then, remove the chicken and set aside.

Combine the soy sauce, vinegar, bay leaves, and pepper in the saucepan over low heat.  Once the sauces start to simmer (and consequently deglaze the marks left by your searing chicken), place the chicken back into the pan, and cover.  Let it simmer for ten to fifteen minutes — and about half way through, stir the chicken around.  You want it to soak up all the tastes from this surprisingly amazing combination of flavors.