Susan's most excellent Adobo Chicken recipe

Hello Peeps, sorry it's been so long - we're wrapped up in getting the kitchen ripped out and replaced. I've taken lots of pics to post, but 'til then here is a delicious recipe that Susan made for us that was so yummy I got the recipe from her and made it for Natalie's birthday. (Natalie had pork fried rice, too.) Mama wanted the recipe, so here it is. Note I doubled the onions and used more legs, probably about 30+.


Susan's Chicken Adobo:

* 2 large onions
* About 20 chicken drumsticks. You could use wings also, but there's more meat on the legs.
* a bay leaf

* cup water
* cup soy sauce
* cup vinegar. Susan uses 1/4 cup cider and 3/4 cup rice vinegar, vary to taste.
(Use equal portions of the liquids. Depending on how large a batch you are making the amount can be varied.)

Slice & cook the onions in a large fry pan w/Pam or a little oil until softened. Meanwhile, skin the drumsticks. (If you don't skin them, eat a lot less of them, and if you are using a crock pot you definitely want to skin them). Add a bay leaf to the fry pan, and brown the legs in the onions. If you are doing a lot, transfer the onions to a separate dish, then brown the chicken in small batches with a portion of the onions and transfer each batch to the crock pot or a braising pan as you finish browning them. Add the liquids to the crock pot or braising pan when you are done browning, and cook on a crock pot for 8 hours on low or 4 hours on high. If cooking in a regular pot, cook for about 45 minutes to an hour on low. The chicken is done when the tendons snap.

So delicious, it can't be described by reading the ingredient list alone, you have to try it. =)