It’s Chicken Week- Chicken in Adobo

22 Feb

by Green Gourmet L

A little while ago, I was invited to attend a Slow Food DC potluck event to learn more about their group. I was excited to go since I don’t know much about the Slow Food Movement, other than the fact that they have a snail as their logo. What I found was a room full of like-minded people, concerned about food policy and safety, supporting a mission of good, clean, fair food for all. Slow food is the opposite of fast food: taking the time to shop, prepare, cook, and eat real food and share it with family and friends (instead of eating in the car). This is something this Green Gourmets can really get behind!

Not to mention that at this potluck, the food, oh the food, was unbelievable. All of the people in the group are big foodies, and since slow food is all about home-cooking, we enjoyed many dishes from the kitchens of DC home cooks. Some of my favorites were spaghetti squash, curried cauliflower, lentil/rice pilaf, and for dessert- Lemon Shaker pie.  I would go to any of these group meetings again just for the food! I think by far, one of the best dishes of the night, was a one-pot chicken dish called Chicken in Adobo. Just dipping my bread in the sauce was enough for me. Unfortunately, the meal did not come with recipe cards, so I am forced to try to recreate this masterpiece on my own. Here’s my best attempt! Check out more events for Slow Food DC or Slow Food USA and support this worthy cause!


  • 1 3lb chicken broken down (you already know how to do this!)
  • 1/2 cup soy sauce
  • 1/2 cup red wine vinegar
  • 2 TB grated fresh ginger
  • 2 bay leaves
  • 10 cloves garlic pressed (or minced)
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 2 TB cornstarch or 1 TB flour to thicken sauce


Combine the soy sauce, vinegar, garlic, ginger, and pepper in a bowl. Add the chicken and marinate for 2 hours (or overnight).

Preheat oven to 350. Transfer chicken and marinade to a large pot or dutch oven and add bay leaves.

Bring to a boil over medium high heat. Once the mixture boils, cover and put in the oven for 1 1/2 hours until chicken is very tender. Discard the bay leaves.

Remove the chicken to a platter and place the pot over medium heat to allow the sauce to thicken.

If you wish to speed up this process, stir 1 TB flour (or 2 TB cornstarch) and equal amount of water in a small bowl until a paste forms. Add thickening paste to sauce and whisk to blend. Summer until sauce thickens to desired consistency, whisking often.

At this point, you can choose the pull the meat off of the bone, but we just kept the chicken as is and it was great. Serve the chicken over rice and top with the reserved sauce.

I’m not sure if this was as good as the one I tried at Slow Food DC, but I’m happy with the outcome. Enjoy and don’t forget you read about it on Green Gourmets!


One Response to “It’s Chicken Week- Chicken in Adobo”

  1. Kathryn February 22, 2011 at 8:19 PM #

    Haha you do have a contact that could get you the recipe. I emailed Theo for it myself. Couple of tips, it isn’t necessary to marinate it and the “secret” ingredients are brown sugar and Filipino soy sauce. Try it with regular white vinegar. Happy Eating. Glad you enjoyed the pot luck.

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