Sarah: 2008 Cooking Adventure, Week 11

Despite my fear of cooking meat, I decided to brave the carnivorous storm to cook Chicken Adobo (found at Eating Out Loud, via TasteSpotting) for the girls. Let me now insert a preface to this recipe. Before I saw a tasty looking photo and recipe, I’d never cooked, tasted, or heard of Chicken Adobo. I didn’t know what it was supposed to look or taste like, and so my changes to this recipe may have seriously damaged the authenticity of this dish. In fact, in the weeks since making Chicken Adobo, I’ve read a little bit that has made me seriously question if my concoction could even be called by that name.
All of that said, I think it was pretty good. Lots of soy sauce meant that it was pretty salty and I think it’d have a more interesting flavor if I had made fewer omissions in the recipe, but the chicken wasn’t dry and it was easy to cook. Perhaps this means I’ll be cooking more meat in the future. I’m even considering making some Irish Stew (with lamb? How ambitious!) in honor of St. Patrick’s Day. I know you’re waiting with baited breath.
My dumbed-down recipe is after the jump.

Chicken Adobo

2 lbs. chicken
1/2 cup white vinegar (I used apple cider vinegar, because I had it on hand)
1/2 cup soy sauce
2 cups water
3 garlic cloves crushed
Juice from 1 lemon (I guesstimated by using bottled lemon juice)

In a medium pan, add the garlic, soy sauce, vinegar, water, and lemon juice. Cut chicken into chunky pieces. Place the chicken in the pan and allow to marinate for 15 minutes before turning on the burner.

Turn burner to medium heat and bring pan to a boil. Adjust heat and simmer for 45 minutes. Keep pan partially covered. At this point, if the sauce tastes too salty or bitter, add a tablespoon or two of sugar, to taste. The liquid will reduce to form a sauce on the meat. Serve over rice.