Meghan Markle, now the Duchess of Sussex is very much in the news these days but one thing she is known for is her being a successful lifestyle blogger. Meghan can also cook. Her idea of Chicken Adobo is this:
I am a big fan of Sunday suppers. Whether we’re eating lamb tagine, pot roast or a hearty soup, the idea of gathering for a hearty meal with friends and family on a Sunday makes me feel comforted. I enjoy making slow-cooked food on Sundays, like Filipino-style chicken adobo. It’s so easy—combine garlic, soy (or Bragg Liquid Aminos), vinegar, maybe some lemon and let the chicken swim in that sauce until it falls off the bone in a Crock Pot. I have a beautiful Le Creuset that could also do the trick, but the Sunday supper “Americana” of it all calls for a Crock Pot. Set it and forget it and serve with brown rice and salad.
My daughter recently whipped up the chicken adobo recipe that Meghan Markle uses.
Remember, there are 101 ways to cook adobo but there are remarkable recipes to remember. What struck me with this adobo is the sweetish taste, that is attributed to the caramelized onions. Normally, I just put lots of garlic. Below is the original recipe which I got online and I will put the modification in brackets:
2 tbsp vegetable oil
3-pound chicken cut into pieces
1 large sliced onion
2 tbsp minced garlic
1/3 cup white vinegar
2/3 cups soy sauce
1 tbsp garlic powder
1 tbsp black pepper
1 Bay Leaf
1. Heat the oil in a large skillet on a medium flame.
2. Add the chicken pieces and cook until golden brown in color.
3. Remove the chicken and add onions and garlic to oil.
4. Cook till the onions are brown.
5. Add vinegar, soy sauce, garlic powder, black pepper, and bay leaf. [added more soy sauce and vinegar]
6. Add the chicken and turn the flame to high and bring the mixture to a boil.
7. Reduce the flame to medium-low, cover the pan and let the dish simmer for about 40 minutes or till the chicken is tender. [slow cooking for one hour]