Chicken Adobo - Extending the Table Cookbook Recipe Series

Extending the Table Cookbook Recipe Series 

I finished reading through my new cookbook and decided to try a simple recipe called Chicken Adobo. I managed to drip something on it already. At least it was only water from rinsing off my hands. The tester of this recipe calls it the best chicken that he has ever ate. He also noted that it was easy to prepare. These two statements intrigued me, so I gave it a try.

I browned the chicken before I added the sauce. It gave the option
to brown it in the oven after it was cooked, but it seemed to me 
that heating up the oven was a waste of energy.

After 50 minutes, the sauce was reduced, and the chicken was tender. I
turned the chicken over several times while it was simmering to ensure
the sauce flavor was cooked into the meat.

Number One Husband and I also some made homemade egg rolls.

I love egg rolls! I froze the extras.

I served the Chicken Adobo with white rice,
Asian vegetables and an egg roll.

Number One Husband did not agree with the tester as far as it being the best tasting chicken, but he did agree that it was really good. I also liked it a lot. I must say that it is an easy recipe to make. Plain rice complements the savory salty flavors of the sauce. A little sauce goes a long way. I will definitely make this recipe again. 

I hope that you will join me again while I learn to cook basic recipes from around the world from my Extending the Table Cookbook. Most of the recipes are made from pantry staples with the exception of a few unusual spices. Rice and grains are used to bulk up meals around the world because they are more affordable than meats, therefore spices are very important flavoring for sauces, rice and beans. 

We can learn a great deal from other countries where absolutely nothing goes to waste. Hospitality is important no matter how little you have and where sharing a meal with others is a way of life. 

Shalom,

Mrs. Smith