{"id":625,"date":"2008-12-18T09:45:08","date_gmt":"2008-12-18T09:45:08","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=625"},"modified":"2008-12-18T09:45:08","modified_gmt":"2008-12-18T09:45:08","slug":"chicken-adobo","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2008\/12\/chicken-adobo\/","title":{"rendered":"Chicken Adobo"},"content":{"rendered":"<p>Last night I made chicken adobo. I think it was the second time I&#8217;d ever cooked the dish, the first one being over 15 years ago.  But I&#8217;ve been eating it at <a href=\"http:\/\/www.marga.org\/food\/blog\/2008\/05\/zens_filipino_cuisine_and_ihaw.html\">Zen&#8217;s<\/a> in San Leandro, and really enjoying it.  I chose a <a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/Filipino-Adobo-Style-Chicken-12160\">very simple recipe<\/a> from epicurious.com, and the results were quite good.  It didn&#8217;t have the depth of flavor that Zen&#8217;s adobo has, but the chicken was moist and tasty, and most importantly, then kids (my kids!) loved it.<br \/>\nI will say that we ended up eating the chicken without the sauce, and not browning it after removing it from the sauce.  We just couldn&#8217;t wait \ud83d\ude42  The following is my adaptation of the original recipe:<br \/>\n<b>Chicken Adobo<\/b><\/p>\n<ul>\n<li>1 Tbsp. oil\n<li>5 lbs chicken parts\n<li>5 garlic cloves, crushed\n<li>1 1\/2 cups apple cider vinegar\n<li>1 tsp black peppercorns, crushed\n<li>2-4 bay leaves (depending on size)\n<li>3\/4 cup soy sauce\n<li>1 Tbsp sugar\n<\/ul>\n<p>Put a large pot over medium-high heat and brown the chicken parts on the oil.  Add the garlic cloves and fry for a couple of minutes.  Add the vinegar, the peppercorns and the bay leaves.  Bring to a boil, cover, reduce temperature and simmer for 20 minutes.  Add the soy sauce and sugar, mix well and then simmer for 20 more minutes.<br \/>\nRemove chicken from pot, keep warm and reduce the sauce until it&#8217;s about 1 cup.  Remove fat and serve over chicken.<br \/>\n<a href=\"http:\/\/www.marga.org\/food\/all.html\">Marga&#8217;s Best Recipes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Last night I made chicken adobo. I think it was the second time I&#8217;d ever cooked the dish, the first one being over 15 years ago. But I&#8217;ve been eating it at Zen&#8217;s in San Leandro, and really enjoying it. I chose a very simple recipe from epicurious.com, and the results were quite good. It [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-625","post","type-post","status-publish","format-standard","hentry","category-recipes","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/625","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=625"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/625\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}