When I was still single and living in my parents' house, I have no clue whatsoever when it comes to cooking. I can fry fish and cook rice, but other than those, well, let's just say, I'm better at doing the laundry and cleaning the house than cooking. During those times when my mother is not at home and we have chicken to cook in the fridge, I would only expect two dishes: pritong manok or adobong manok. And when it's lunch or dinnertime we're talking about, the chances of having adobong manok on the table is about 90%. :)
One of my sisters, I have 4 more, is great at making adobong manok like my mother, so you can never hear someone complain when it's chicken adobo she's turning the frozen chicken breasts into. My mom's and my sister's adobo has long been my benchmark as to what I could call a great adobong manok recipe. And now that I had been managing my own household and having my own version of adobong manok recipe, I humbly admit, theirs is a tad bit superior even when their ingredients are same as mine. But compared to others, i would say, my chicken adobo is above average. :)
I would prefer marinating the chicken overnight, this way the chicken adobo meat is more tasty.
When I make adobong manok, I usually cook about a kilo of chicken breasts then after adding vinegar but before adding sugar, I take some of the chicken off the pan, place them in an airtight container and keep them in the fridge for frying later. :) Also, any leftover chicken adobo I have the previous night's dinner, I also usually fry them and serve them for breakfast.
I love fried chicken adobo especially when I eat them with rice, using no utensils, just my hands, "kamayan style". :)
By the way, you can also add boiled eggs in your chicken adobo a few minutes after you added vinegar and sugar.
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