another cooking moment : chicken cordon bleu turned ADOBO

i was bored out of my skull so i thought of raiding the fridge........ i opened my freezer and saw the chicken covered with ice........... yeah, it's been sitting there for quite a while now............. then i remembered a friend whose favorite food is fried chicken so i thought i should start giving my chicken some "tender-loving-care"................... yep, my family has a secret way of doing fried chicken and i thought i should let my friend taste a fried chicken ala-pamilya cruz style, lol..........

so i defrosted the chicken and thought of just doing half of the chicken............... after doing all that needs to be done i was putting the remaining half of the chicken in a ziplock when i remembered a friend telling me that it's unhealthy to put a defrosted meat back into the freezer so i thought of just making another chicken cordon bleu out of it......... but, well, i got lazy, lol................ and then i had an idea..............

i picked up my datu puti vinegar and silver swan soysauce...... pulled out some garlic from the fridge, i have bayleaf in my spices rack and i started slicing the remaining half of my chicken into cubes and then started crushing the garlic.........yep, it's time for adobo! and here's the recipe (although i got this from the internet...sorry, i don't give away family recipe secrets, lol).......... and yep, my dinner, yum!

Adobo Ingredients:

1/2 kilo chicken, cut into pieces
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
3 tablespoons water

Adobo Cooking Instructions:

In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.
Add the pork and chicken to the pan.
Add 2 cups of water, 1/4 cup of soy sauce, vinegar and the bay leaves.
Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
Remove the chicken from the sauce pan and on another pan, heat cooking oil and brown the chicken for a few minutes.
Mix the browned pork and chicken back to the sauce.
Bring to a boil then simmer for an additional 5 minutes.

Serve hot with the adobo gravy and plain rice.