Tuesday, January 10, 2017

# Post # Recipes

Chicken Adobo

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

When my husband and I were newly married, he got a hankering for a favorite recipe from his childhood. His grandmother made large pots of adobo, a Filipino dish, frequently for the family. I got on the phone to acquire the recipe, and we've been having this on occasion ever since.

Adobo is a savory, vinegar-based meat dish that's wonderful served over rice. You can adjust the amount of vinegar according to taste. We like ours pretty tangy! Coke, honey, or broth can cut the vinegar if you've gone a bit heavy on it. You can also make this with cubed beef or pork.

Chicken Adobo


1 whole chicken (cut into eighths)
1 whole garlic, chopped
Oil for frying (I use olive or coconut oil)
1 tsp pepper
4 whole cloves
3 bay leaves
1 cup soy sauce
1 cup vinegar


Wash chicken and pat dry, season with salt. Heat oil in a large, deep fry pan or a heavy pot pot (which is what I prefer) and saute garlic until golden, about 1 minute. Add chicken to hot oil in batches to sear both sides, removing from pan to a bowl while the rest are being seared.  Return all pieces to pan, including drippings from bowl, and add pepper, cloves, bay leaves, soy sauce, and vinegar. Bring to a simmer and cook for 25-35 minutes or until chicken is done.

Taste and adjust to suit. This should be tangy!

Serve over cooked rice.

Serves 3-4.

J. Rose Allister is the author of more than thirty books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people!

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