by Millie Bentley
Greetings. This nice cool rainy weather calls for some nice warm dishes to heat up the little bodies who still think 60˚F is a cold day. I once made chicken adobo at Ryan and Kyle’s request, but I noticed they weren’t eating it with much enthusiasm. An investigation revealed that the adobo wasn’t red and that, well, “Grandma Rie’s adobo is red and it really tastes good.” So we called up Papa Jack and Grandma Rie to get her recipe. It’s so good we’re going to share it with you this week.
Grandma Rie’s Chicken Adobo
1 whole chicken, cup up – don’t use neck, liver, heart, gizzard, etc.
(Plus 4 side breasts if you’re feeding a lot of people.)
1 cut up onion
4 cloves garlic
¼ cup soy sauce
½ cup white vinegar
¼ cup paprika
1 cup water
Soy sauce for a table condiment
Put all of the above in a pot. Cover and cook at a slow simmer for 45 minutes or an hour until chicken is tender.
Remove chicken to a platter and pour broth into a gravy bowl. Serve with rice, a side dish of green peas, green salad and hot rolls. According to Grandma Rie, “The peas are best with this as it enhances the flavor of the adobo. Delicious! Enjoy.”
Thanks, and until next week, dear friends, vaya con Dios.