Adobo is one of the most known dishes here in the Philippines and there are different ways in cooking it. Some may prefer it with having a little sauce while others want it very saucy. Some also prefer the adobo which is a little salty but some also like it sweet just like my family.
Sweet chicken adobo is my family's favorite. If that is the dish that I prepare, kids would surely eat a lot especially if there's a lot of sauce on it because they will pour it on their rice.
Ingredients:
I am not using pepper in cooking adobo because kids don't like it but if it's me alone who will eat it, then I will add.
In a medium size pan, I heated the oil. After I sauteed the garlic until it turns golden brown. Then, add the onions, and bell pepper and sauteed them altogether.
After sauteing the spices, adding the chicken will be the next step. Since I didn't marinate the chicken so after putting it, I added soy sauce. (I am not measuring how much soy sauce I add.)
Then I also added a small amount of vinegar, 2 tablespoons of sugar, and 1 1/2 cup of water. When all the necessary ingredients are added, I mixed them thoroughly and cover the pan and let it boil.
Minutes passed after it boiled, I mixed it again so that the chicken meat on the upper surface will be cooked too. When I'm done mixing, I covered it again and let it be cooked for 20 to 25 minutes.
When I'm cooking those chicken meats that were bought at the market, I usually cooked it for 20 to 25 minutes since its meat gets easily tender while if I'm cooking native chickens, it usually took an hour to cook since there are chickens that are more than 1 year in age. At that age, the meat is not easily get tender so it needs to be cooked well so that the meat will be tender.
After 20 minutes, I checked the meat and taste it if it was already okay. If it lacks flavor, I'll season it for the final taste. Since we prefer it to be saucier because kids like the sauce to sprinkle on their rice, I only let it simmer for a minute then it is okay to serve already.
Here are the final look of the chicken adobo that I cooked at a different time but cooked with the same procedures. The fourth photo in this collage was a native chicken adobo and that was what I liked the most. Native chicken adobo is always yummier and tastier than the chickens that are bought at the market.
