Just Try it: Adobo chicken (Filipino style)

Big thanks to my friend Medy from Missouri... for giving me an awesome adobo chicken recipe!  Did you know adobo chicken is one of the most popular Filipino dishes?

I am always a little nervous committing to a new recipe, but this was VERY easy and chances are, you've got most of the ingredients in your house.  You should put it on the list!  

See the Food Network recipe

Here's Medy's recipe.  Try it!!  It's delicious.  And, it still tastes awesome when you skim away the fat!  When I made mine, I did not add pork because I did not have pork... and in one batch I forgot the ginger and it turned out fine!

Ingredients

• 1 lb Pork, cut in chunks
• 1 lb Chicken legs and thighs
• 1 Onion, diced
• 8 Garlic (Cloves),chopped
• 1/2 Tbsp Black peppercorns
• 2 tsp Raw brown sugar, turbinado  (*I didn't have raw in my cabinet, so I just used reg.)
• 2 Bay leaves
• 1/2 Cup Low sodium soy sauce
• 1/2 Cup Cup vinegar (cider, rice vinegar or red wine vinegar)
• 1 1/4 Cups Chicken Broth
• 2 tsp Ginger, minced
• Sprigs of rosemary
• Salt and pepper to taste

Directions

1. Combine pork and all the ingredients EXCEPT the chicken in pot.
   Simmer for about 10 minutes.
2. Add the chicken and simmer for another 20 minutes or until the chicken and pork are cooked. Add rosemary when meat is almost cooked.
3. Line a baking pan with aluminum foil. Put the pork and chicken pieces. Broil for about 2 minutes each side until brown.
   Put the sauce in a container. Put in fridge or freezer to solidify the fat. Remove the fat. Put the meat and sauce together. Heat.
   SERVE WITH: sautéed diced tomatoes and onions.
4. You can omit number 3 and just eat the cooked adobo.