Please tell me I am not the only one that procrastinates until the very last minute. My latest example of doing that brings me to today. I will be flying out to San Francisco tomorrow for an autism conference. I have planned this trip for a couple weeks now. And my planning the trip, meaning thinking how fun the conference will be in such a great city! I’ve had all week to clean my apartment and pack and make sure I am ready to go in the morning. With all of that notice why do I always think it’s a good idea to wait until the last minute to take care of everything? I found myself scrambling today and wishing I could just veg out and stream some shows on Netflix.
One of the things that does make me feel better when I have to worry about packing up before a long trip is food! Making sure my food does not go to waste! Figuring out dinner is probably the last thing I want to be worrying about so I definitely gravitate towards recipes that I can spend just a few minutes putting together and then come back to the kitchen and find it pretty much ready!
This chicken adobo recipe is the way I grew up eating this well known Filipino dish. My Mom used to make it all the time when I was growing up and I couldn’t wait to learn how to make it! She would try to explain it to me and I never really wrote down the recipe (sorry Mom!) because I thought it was just “too complicated” and I didn’t want to learn how to do it because that meant she would no longer cook it for me! Well I finally realized I had to make it and share the recipe with others! The chicken braises in the soy sauce, garlic and vinegar for about an hour. Your kitchen will smell AMAZING!!
I like to use chicken wings for this recipe. I’ve had different versions of it, sometimes with chicken thighs and sometimes with drumsticks but I’ve always gone back to this recipe with the chicken wings.
- 1.5 lb chicken wings
- 1 cup vinegar
- 1 cup soy sauce
- 1 tablespoon peppercorn
- 3 garlic cloves, minced
- 5 bay leaves
- 4 cups cooked rice
- Add chicken wings, vinegar, soy sauce, peppercorn, garlic and bay leaves to a large pot.
- Cover with lid and heat to boiling.
- Turn down to low and simmer for 45 minutes.
- Serve chicken on a bed of rice and top with extra sauce, if desired.