When I was a kid, I get so excited when the month of April arrives. Why? Because in my country, April is when kids begin singing “no more pencil, no more books, no more teacher’s dirty looks!”… April is the start of our summer vacation! And that’s also the start of kids having fun, picnics, swimming, hiking, beach! Oh I still miss those days… I still remember how my mom would prepare food for our picnic, put them in our bags, then off we go to the beach or hot springs! One of the most popular picnic dishes in the Philippines is Chicken adobo, and every Filipino knows how to make this. Because of the delightful taste of fried chicken marinated in a combination of soy sauce and vinegar, Adobo has become one of the most popular Filipino dishes among foreigners. During picnics, we always use banana leaves as our “plate”, and Chicken adobo is served on top of steaming rice, with boiled eggs and sliced fresh tomatoes on the side. Then after that, a dessert of fresh mangoes or papaya makes our summer outings even better.. It’s fun reliving childhood memories…
1 – 1 ½ lbs chicken thighs, with skin
1 cup vinegar
1 cup water
1 tbsp garlic, crushed
2 tsp salt
½ tsp crushed pepper
3 tbsp soy sauce
oil for frying
- In a medium pot, combine vinegar, water, garlic, salt and pepper. Add chicken, cover and boil.
- When the mixture starts boiling, decrease the heat to medium and simmer for 30 minutes. After 30 minutes, add soy sauce and simmer for additional 10 minutes.
- Remove the chicken and reduce the sauce until it is almost thick.
- Meanwhile, fry the chicken until brown. After frying, transfer the chicken back to the thick adobo sauce.
- Serve with cooked white rice.