Alright, let’s talk about this here bbq chicken adobo. I ain’t no fancy cook, mind you, but I can make a mean chicken, the kind that sticks to your ribs and makes your belly happy. My way ain’t the prettiest, but it sure is tasty, just like how my grandma used to make it back in the old country… well, not really the old country, but you know, back home.
First off, you gotta get yourself some chicken. Don’t matter what kind, really, but I like the ones with the bones in ‘em, more flavor that way. You know, the thighs and drumsticks, those are the best. Wash ‘em good, now. Can’t be having no dirty chicken.
Then comes the important part, the sauce. This ain’t no regular barbecue sauce, oh no. We’re making adobo, which means vinegar and soy sauce, lots of it. I usually just pour it in, don’t really measure much. A good splash of vinegar, maybe half a bottle, and then the soy sauce, gotta make it nice and dark. And don’t forget the garlic, lots and lots of garlic. I like to smash it up good, so it gets all flavorful.
Now, for the “bbq” part, I add in a little somethin’ somethin’. Some brown sugar, that’s the ticket. Makes it a little sweet, a little sticky, just the way I like it. And a pinch of black pepper, gotta have that pepper. Some folks like to add bay leaves, but I ain’t never used ’em. Too fancy for me.
- Chicken – Thighs and drumsticks, bone-in
- Vinegar – A good splash
- Soy Sauce – Enough to make it dark
- Garlic – Lots of it, smashed
- Brown Sugar – For sweetness and stickiness
- Black Pepper – Just a pinch
Okay, so you got your chicken, you got your sauce. Now what? Well, you put it all together in a big ol’ pot. I use my grandma’s old pot, the one with the dent in the side. It makes the chicken taste better, I swear. Put the chicken in first, then pour the sauce all over it. Make sure the chicken is all covered up.
Then you gotta cook it. Low and slow, that’s the secret. I put it on the stove, turn the heat down low, and let it simmer. Sometimes for an hour, sometimes longer. You gotta watch it, though, make sure it don’t burn. Stir it every now and then, so the sauce gets all over the chicken.
You’ll know it’s ready when the chicken is nice and tender, falling right off the bone. And the sauce, oh that sauce, it’ll be thick and sticky and so flavorful you’ll wanna lick the pot clean. But don’t actually do that, it’s hot!
Now, you can eat this chicken with rice, that’s the way I like it. Just plain white rice, soaks up all that good sauce. Or you can eat it with potatoes, or even just by itself. It’s good any way you eat it. My grandkids, they love it. They always ask me to make this here bbq chicken adobo.
And let me tell you somethin’ else, this chicken, it’s good for any occasion. You can make it for a weeknight dinner, or for a big family gathering. It’s easy to make, and it feeds a crowd. And it’s cheap too, which is always a good thing.
So there you have it, my recipe for bbq chicken adobo. It ain’t fancy, but it’s good. Real good. Try it out, and let me know what you think. Just don’t expect no fancy measurements or cooking times. I just cook it till it’s done, and that’s that.
Remember, cooking ain’t about following rules, it’s about making food that tastes good, food that makes people happy. And this here chicken, it makes people happy. I guarantee it.
Tags: [bbq chicken adobo, chicken recipe, filipino food, easy recipe, home cooking, comfort food, adobo recipe, savory, tangy, weeknight dinner]
