Filipino-style Chicken Adobo

Filipino adobo is not made with peppers like the canned adobo chilis used in Latin cooking. In fact, it is a lighter dish that is good for those watching their waistline. Quick to put together, chicken adobo is a comforting and delicious "go-to" when you need to cook dinner, but don't feel like it.

Filipino-style Chicken Adobo

1 lb chicken, use boneless/skinless breasts or thighs
1 medium onion, chopped
3 cloves garlic, minced
1- 2 Tbsp cooking oil
2 c water or chicken broth (low sodium)
2 tsp white vinegar**
2 Tbsp soy sauce
2 bay leaves
1 tsp seasame oil
Pinch of black pepper
Optional: chopped mushrooms, bamboo shoots, water chestnuts (to your taste)


Directions:

Cut chicken into bite-size pieces.  Heat a 1 1/2 quart sauce pan over medium high heat and add cooking oil. Brown chicken in pan until it starts to caramelize. Add onion to pan and saute with chicken until onions are translucent--if adding mushrooms, toss in pan at this point and saute to soften.

When onions are softened, add the garlic and cook for one minute--DO NOT brown or burn garlic--just heat it. Add enough chicken broth (or water) to cover chicken; you may not need to use the entire 2 cups. Stir in 1 teaspoon of the vinegar, the soy sauce, sesame oil, pepper and bay leaves. (If you are using bamboo shoots or water chestnuts add them at this point as well.)

Taste broth for seasoning and add the remaining vinegar if you want a tangier flavor. Bring to a boil then cover and reduce heat to simmer for 20 minutes, or until chicken is cooked through. Serve over rice.