Adobo is a Filipino dish, traditionally. There's a recipe or two.. here, in this thread ..or in the other "recipes" thread. I tried to do a search, but only got the entire thread ..so I have to dig through it. I make mine a little different from most folks, too...
And I totally understand about the unadventurous hubby thing.. I had one ...he's better now
*~*
Okay.. I have zippo energy for doing a thread dig, so here's a very "winged" version of my Adobo:
4 whole leg quarters, leg and thigh separated ..skin removed from thighs (there's only two of us, so adjust this to fit your family's size). A T. or so of oil, 2 bay leaves, generous amount of Adobo seasonings (garlic, onion, cumin, oregano, black pepper, and cayenne ...all dried, all fresh ..or some of each... doesn't really matter), vinegar, more freshly ground black pepper and some sea salt, a dash or two of Worcestshire, some fresh sliced onion and crushed garlic clove.
Get the oil hot and cook the Adobo seasoned chicken pieces until no red 'juice' is free flowing ..there will still be a little with a fork poke ...just slightly golden/brown on all sides. Toss in the fresh onion and garlic, add salt n' pepper, bay leaves, Worcestshire, vinegar ..appx. 1/8 c. ..or more, if you like it.... and enough water to almost cover the chicken pieces. Increase the heat to an active simmer, to reduce the sauce ..and continue to cook the chicken.
Make some rice to serve the Adobo over ..and do some kind of vegetable ..while this is all cooking down a bit. Once the sauce is reduced to about a third of the original liquid, you are all set. If it's not thick enough for your preference, add a quick sprinkling of corn starch and stir.
(If I find my original recipe ..I'm terrible at writing recipes... I'll edit this again and post it back here)
...and DH is hinting for apple turnovers ..so I need easy ...yep..
