Every year I am surprised that there are so few hour of light there are in a winter’s day. Inevitably I start dreaming of luxuriant sunshine and far away lands
I wanted to bring some of those exotic flavours into my cozy, candle-lit winter home. At the same time the cold winter weather is making me crave hearty and rich foods. How to combine these two worlds? Chicken Adobo!
Adobo is cooking method from the Philippines that takes me back to my travels through that beautiful country. This simple chicken stew is full of deep and earthy aromas. Granted it is not sophisticated or refined, but its dark flavours with a hint of sweet and an edge of acidity make for perfect comfort food.
This dish must be the easiest recipe ever. Basically you just throw all the ingredients in a pot and allow it to simmer for at least an hour. You can make it ahead; the stew actually tastes even better the next day. In my eyes this makes for a just about the perfect weekday dinner.
(a found on the blog ‘Chinese Grandma‘)
4-6 chicken drumsticks
3 onions, sliced
1-2 cloves garlic
2 tablespoons brown sugar
1 teaspoon black pepper, finely ground
3 bay leaves
70 ml (1/3 cup) soy sauce
70 ml (1/3 cup) apple cider vinegar
70ml (1/3) cup water
- Remove the skin from the chicken and place it into a large pot. (In the original recipe the skin is left on.)
- Slice the onion and add.
- Mince the garlic and add.
- Add all the remaining ingredients. Sugar, pepper, bay leaf, soy sauce, vinegar and water.
- Cover and cook for 30 minutes up to 1 1/2 hours depending on how much time you have. Stir once in a while. The longer it cooks the more tender the chicken becomes.
- Towards the end of the cooking time check the thickness of the sauce. If you find it too runny take of the lid and allow the liquid to reduce.
- Vegetables like green beans or pak soi
- A salad of cucumber, cherry tomatoes and bean sprouts with a oil and apple vinegar dressing.