Chicken Adobo

The children decided they would love to have chicken adobo and lumpia for supper tonight. They went shopping for the ingredients and helped me prepare it and now they are happily feasting on a favorite meal we haven't had for a long time.

To make chicken adobo, I use the recipe Naty gave me when we lived in North Carolina, because we enjoyed her version of it many times.

Chicken Adobo
6 - 8 chicken thighs (may substitute chicken breasts or wings, and for Steve I will use boneless, skinless chicken breasts)
1 onion, chopped
2 cloves garlic, sliced
1 thumb-sized knob of ginger, peeled and sliced (tonight we learned that substituting 1/2 t. ground ginger will work, too!)
4 - 6 potatoes, washed and quartered
1- 2 c. soy sauce
1/4 t. black pepper
oil (I use olive oil)
vinegar (I use apple cider vinegar)
water
3-4 bay leaves

In a large bowl place chicken thighs, cover with 1/2 to 1 c. soy sauce, add black pepper, and half the chopped onion. Cover and chill in fridge for an hour, or while making dinner preparations.

Saute garlic, ginger, and the rest of the chopped onion in a bit of olive oil. Dump chicken and marinade into large pot. Add enough water to cover chicken, 1/4 c. more soy sauce, and sauteed ingredients. Bring to a boil. Then add a splash of vinegar (maybe 1 tablespoon) and bay leaves.

Lower heat to medium, and cover. Stir occasionally, and add more soy sauce if needed. When chicken is cooked, add potatoes and cook until they are tender. Remove bay leaves. Serve chicken adobo with rice. Tastes even better as leftovers.