Filipino Chicken Adobo

This is my signiture dish I learned back in the 1970’s while cooking in the US Coast Guard. I tweaked it over the years to include jalapenos and broccoli. Other than the rice it’s served on it is a one pot meal that takes only 50-60 minutes start to finish.

1 whole chicken cut up
1-2 yellow onion chopped
3-6 garlic cloves minced
1-4 jalapenos chopped
1 teaspoon vinegar
1/4- 1/3 cup of Kikkoman soy sauce

Start by sauteing the onion and garlic in 3-5 quart pot with a lid. I use water instead of oil and get the same flavor without the extra calories. Use just enough water to cover the bottom of the pot to a depth of about /4 inch. Cook on medium-medium high uncovered for 7 minutes stirring often,then add the jalapenos and chicken. Cook for another 7 minutes stirring occasionally. Add the soy sauce and vinegar then cover. Cook for 40 minutes on medium-medium low keeping the pot simmering but not boiling. Stir about every 10 minutes.

notes:
Start your rice first.
Use the larger amount of soy sauce if you want a bit more salt.
Use the larger amount of garlic if ya luv da garlic.
Use up to 10 jalapenos if you can take the heat, or experiment with different hot sauces.
I like to add fresh brocolli to the top of the mix 10 minutes before it’s serving time to make it a balanced one pot meal.