Sunday, April 17, 2011

Roots & Our Favorite Chicken Adobo Recipe

Yesterday, at the market, the sweet, young worker behind the deli counter asked me if I was Italian.  I've been asked this before, and without being able to yes, or being able to tell her that I have some fantastic line of anything, I had to tell her no.  I've been asked if I am from various descents--Italian, Brazilian, Filipino, even Russian, and have wallowed in a few brief moments of my lack of any exotic ethnicity.  My mother got similar questions growing up.  Was she Polynesian?--especially since she lived in New Zealand for some years, but the answer was, of course, no.  I have, however, learned that I am English--Welsh to be exact, and one of my family's lines can be traced back to the Isle of Mann, which is an island located between the islands of Great Britain and Ireland.  Can you tell I am finding this information to be quite intriguing?!

Husband, on the other hand, has a more colorful background.  His father has Irish blood-lines, while his real mother is half Filipino and half Native American, so our children have acquired 1/8 Filipino and 1/8 Native American blood, along with their English and Irish heritage, and I have to say, that I am quite proud of their background.  Husband's other mother is full Filipino, which is fantastic, especially since both of these women can cook!  So it is with great pleasure that I am learning more about our heritage, and have been learning to cook a bit ethnically, too!

One of the dishes from Husband's childhood that I've learned to cook is Chicken Adobo, and it's one of our favorites!  I probably make it 2-3 times a month, and each time we feel right at home.  I know, I'm such a wannabe. 

image via
Chicken Adobo
Cook it. Love it. Devour it.

NOTE: If any of you have come back for this recipe, I have added one more cup of water. Instead of 1 C. it is now 2 C.  Husband likes more sauce and I think you will too!

8 chicken legs*
fresh garlic
3 chopped bay leaves
1 1/2 T. olive oil
whole black pepper*
1 C. soy sauce
1 C. white vinegar
2 C. water
3-5 red potatoes quartered

1. Heat olive oil in large pan on medium heat.
2. Add garlic and meat, lightly browning on all sides.
3. Add in other ingredients.
4. Add in potatoes
5. Let simmer for 25-30 minutes until chicken and potatoes are fully cooked.
6. Serve over rice and enjoy!

*I grew up eating chicken breast, so I'm not going to lie--eating the chicken off the bone is something I had to get used to.  I do plan on using chicken breast the next time I make it to see how it compares. I think it'd be just as wonderful, however, they say bone-in adds flavor. Am I right on this??
*Add whole black pepper to your liking. I usually put in 10-12 whole (tiny) black pepper.

Do you have any recipes that have been passed along to you by family members that you love?


Katharine April 17, 2011 at 1:59 PM  

This looks wonderful! I a excited because I have chicken legs in the freezer that I didn't know what to do with...I think I'll try this!

A Serenade for Solitude April 17, 2011 at 2:04 PM  

Yes, you should! So very good. :)

Miss Walker April 17, 2011 at 6:26 PM  

This recipe looks great, so trying it! Love your blog, now following! Miss Walker xoxo

A Serenade for Solitude April 17, 2011 at 7:55 PM  

Welcome Miss Walker! Thanks for your kind hello! xo

Saumya April 17, 2011 at 9:29 PM  

Your blog is such a nice, online haven :)

a little bit biased April 17, 2011 at 11:01 PM  

Fun to read all that about your heritage. The food looks yummy. I will have to try that recipe.

Shelley April 18, 2011 at 3:03 PM  

This looks amazing. Thank you for posting. I've been a little MIA from blogging and cooking lately. Not sure why I can't seem to find enough time for everything lately. That looks really wonderful though. I do have chicken breast at home. I would love to try this! Thank you!!

A Serenade for Solitude April 18, 2011 at 3:05 PM  

Hi again, Shelley! Yes, please do try it with the chicken breast and let me know how it is!

Lizzie April 18, 2011 at 8:53 PM  

Cassie, I seriously love your blog. You know what...? You guys really do look a little Catherine Zeta-Jones-like, as she is Welsh as well. I always wondered! The Isle of Mann is what Thomas the Tank Engine was created after (a little trivia I learned not too long ago). I can pass along a very yummy authentic Brazilian dish, if you would like.

A Serenade for Solitude April 18, 2011 at 9:50 PM  

Liz--Yes, I would lovc to try your Brazilian recipe! Yum! Also, thanks so much for your sweet note. I love your visits. :)

Diana April 19, 2011 at 7:35 AM  

I came across you blog from someone who decided to try this recipe. I'm Filipino and married to a White/German/Irish/French/Native American/etc! and he loves this dish, too. Thanks for sharing!

Adney Reid & Eugene Marshall November 1, 2011 at 7:52 PM  

OMG my husband loves chicken adobo, can't wait to try this recipe!

Amber Johnson April 15, 2014 at 5:00 PM  

Okay. Ive had this (prepared by you) twice now and I absolutely love it. I'm trying to make it tonight for my family and I have three questions for you (since I'm one of those people that has to have recipes spelled out to the "t"). So first, how much garlic and do you mince it with a garlic press? Second, do you use dried bay leaves and how fine do you chop them? I have only heard of using whole bay leaves in recipes and then removing them prior to serving so i just want to make sure that I'm doing it right. And finally, is white distiller vinegar okay?

Thanks for the recipe! Wish me luck!

“You must write every single day of your life... You must lurk in libraries and climb the stacks like ladders to sniff books like perfumes and wear books like hats upon your crazy heads... may you be in love every day for the next 20,000 days. And out of that love, remake a world.” ― Ray Bradbury
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