Recipe: Yummy Nitabugg's Chicken Adobo

Nitabugg's Chicken Adobo. Great recipe for Nitabugg's Chicken Adobo. I was inspired to make this after having lunch with Dad's girlfriend who's Filipina when I lived & worked in Kuwait. In a large skillet, heat oil over medium-high heat; brown chicken.

Cook chicken pieces until golden brown on both sides, then remove. Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. You can cook Nitabugg's Chicken Adobo using 14 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Nitabugg's Chicken Adobo

You need 3 lb of chicken or pork or both (1.5 lbs each if u use both).
It's 1 of Canola oil (a few tablespoons).
You need of Veggies.
It's 1 head of garlic (minced).
You need 1 of large Sweet yellow onion.
It's 1 of large Green & red bell pepper(diced or julienne cut).
Prepare 2 of medium russet potatoes (diced).
Prepare of Spices.
You need 1/2 cup of soy sauce.
Prepare 3 tbsp of Apple cider Vinegar (some folks use regular vinegar).
Prepare 1 tsp of ground black pepper.
It's 1 1/2 cup of water.
You need 2 of small Bay Leaves.
Prepare 1 of Seasoning for meat (I used garlic powder & Tony Chachere's).

Chicken Adobo is a delicious recipe where chicken is braised in a marinade made of soy sauce, black pepper, bay leaves and vinegar. This easy version takes a few shortcuts but delivers the same punchy flavor and super tender braised chicken. Chicken Adobo Ingredients: Cane vinegar - this is a popular filipino vinegar made from sugar cane (though it is not sweet). Keep in mind the strong acidic punch will tone down as the sauce simmers.

Nitabugg's Chicken Adobo instructions

Wash the meat & ensure that all fat is cut off of the chicken (if you are using chicken) pork needs 2 be cubed. U can use wingettes or cubed boneless breast also..
Heat a skillet with a few tablespoons of canola oil or olive oil. Season meat with the garlic POWDER & Tony Seasoning (or seasoning of choice)..
Brown the meat (this is not the same as cooking it). Just sear it enough 2 make those seasonings stick. It may still be bleeding once you're done browning it, but its ok because your going 2 boil it anyway..
Remove the meat and let it drain in a colander. Take all of the veggies except the diced potatoes & sauté. Us a wooden spoon & scrape that stuck on seasoning in the bottom (don't throw out as that makes for good flavor).
Once the Veggies are brown and fragrant, drain veggies and add them as well as the meat back into the skillet. Then pour in the water, vinegar, garlic, soy sauce, ground black pepper, and the bay leaves..
Let this boil for about 20 minutes. Then add the diced potatoes (this thickens the gravy). If u don't use potatoes use 2 tblspns of corn starch or all purpose flour). If it gets 2 thick with corn starch or flour simply add a little bit more water..
Turn down the heat and let boil for about 10-15 mimutes. I usually taste the meat and potatoes. If done, I simmer it until ready to serve..
Serve over favorite rice with a side of veggies. My family loves corn :).

Soy sauce - standard soy sauce or low-sodium soy sauce can be used based on personal preference. I prefer half of each or just low-sodium or it's too salty for me. Chicken adobo is one of the most popular Filipino recipes, other than lumpia and pancit. There are many ways to cook adobo, for example: you can make it with a slow cooker or crock pot chicken adobo, but cooking it on the stove top with a skillet is quick and easy. For this Filipino Chicken Adobo dish, chicken thighs and drumsticks are braised in vinegar and soy sauce loaded with garlic, bay leaves and black peppercorns.