Words cannot describe how much I love adobo. My Filipino nanny Nilda used to make it for me all the time when I was growing up, and when she left to go back to the Philippines, my Mom convinced her to share the recipe. There are plenty of versions for this dish in modern cookbooks, but this is the original from someone straight from the Philippines! I probably sound like a spoiled brat when I say "my nanny", but when my family moved to the states, my parents needed extra help with my sister and I, so deal with it.
I always had adobo with chicken growing up, but I've been more of a pescetarian for a while and the meat version can easily be replaced with tofu or seitan. Keep in mind that this is the "healthier version" of Nilda's recipe, because that's how my Mom and I always do it.
"Nilda's Chicken Adobo"
(Its easy to do the vegetarian/vegan version of this)
3-5 dark meat chicken legs (chopped in half)
1 quart of chicken stock
4 garlic cloves (chopped)
1/4 cup of low-sodium soy sauce (Tamarind soy sauce and/or Liquid Aminos are much healthier choices)
4 lemons (halved)
1) Rinse the chicken and add it to a large pot of broth uncovered on low heat.
Add the garlic, soy sauce and squeezed lemons. I recommend adding vinegar because it inhibits the growth of bacteria, and adobo leftovers are just as delicious!
2) Keep the temperature on low. After 30 minutes, taste the sauce and add more lemon, soy sauce and/or garlic if needed. You can also add bay leaves and black peppercorns if you'd like.
3) After cooking for an hour (still on low), check the chicken to see if its done.
4) Serve with brown rice, steamed broccoli or corn (I recommend all three). Enjoy!
Like all of my other personal writing and photos, this is property of http://HealthHappinessandHottness.blogspot.com.