Roast Chicken Makes Great Chicken Adobo

Chicken adobo is my favorite way to eat chicken breast. I hear stories of siblings fighting over the same chicken parts which fortunately for us in the family, we have different favorite part. My sister and my dad likes the leg and thigh parts, my mom likes the wings and me, I love the breast part!

We could never eat one whole chicken so whatever is left are usually made into sopas or in the case with our roast chicken for Noche Buena, we cooked into  chicken adobo the next day. You would have thought that we would be very full from Christmas eve dinner and a reunion on Christmas day itself, but then, what with all the running after my young cousins, we were so tired and hungry at the end of the day. Being lazy to think of a dish to cook on the night of the 25th, so roast chicken was turned into chicken adobo, along with rice (from the night before) which we cooked into garlic fried rice.

Roast Chicken Adobo

Cut chicken into serving pieces. Place in a pan, including all spices that were used during the roasting process. Add a cup of vinegar, half a cup of soy sauce, 3 or more crushed garlic cloves, a cup of water and some freshly crushed peppercorns. Bring to a boil till volume of liquid is half. Remove liquid and reserve, add a tbsp of cooking oil and stirfry the chicken (so that chicken does not stick to the pan). Place chicken on the side of the pan Add 3 or more freshly crushed garlic, sauteeing the garlic till brown. Mix chicken and garlic and pour back the reserved liquid. Bring to a boil and then turn off fire.

For the garlic fried rice, it’s quite easy. Saute lots of garlic in hot oil, add a tsp of salt, and stir in about four cups of crumbled, leftover rice. Mix very well till rice is evenly coated with the garlic oil and well-heated through.

Enjoy your chicken adobo!