Years ago, some Filipino friends gave me the recipe for their succulent Chicken Adobo. I’ve lost the recipe but remember the basic measurements: ¼ cup vinegar, 1/2 cup soy sauce, 1 cup water, add garlic and ginger. I added coconut milk, hot oil and sesame oil. If you want more heat, add a few of those dried small red chilies. Once the marinade is made and the chicken is cut up, it is an easy heat and eat on a night you don’t want to spend too much time in the kitchen. I use the leftover skin, back and rib bones to make Roz’s Jewish Chicken Soup . I made rice with the broth. Ingredients: 1 large cut-up chicken. Remove skin, excess fat, wing tips, back and rib bones. You can also save time and trouble and make this with boneless, skinless chicken breasts. Marinade:1 onion, chopped 4 cloves of garlic, minced 1 tsp finely minced fresh ginger ½ cup coconut milk (I use low-fat ) 1/2 cup soy sauce ¼ cup white vinegar 1 tsp hot chili oil 1 tsp sesame oil 2 bay leaves 1/4 tsp paprika
Combine marinade ingredients and pour over chicken pieces. Marinate for several hours in a plastic container. Pour chicken and marinade into a large pot. Add 1 cup of water. Bring to a boil, then turn heat to medium. Cook for ½ hour. Serve over rice, spooning cooking liquid and onions over chicken and rice. for a pan-Asian dinner, add cooked sliced chicken to Laotian Stir Fry towards the end of cooking the vegetables.