Chicken Adobo

This is my husband's favorite dish. I've had this recipe the whole time we've been married, but I was always intimidated by the recipe and by how great it tastes whenever my mother made it. (In the interest of being completely honest, I also have no idea how to cut up a chicken so I'd put the recipe back in the box.) After about five years of marriage, I finally made this recipe. My husband loved it and instantly accused me of holding out on him. He still teases me about all the terrible stuff I cooked when we were first married when I had this amazing recipe hiding in my recipe box.

1 clove garlic, minced
4 whole black peppers
3-4 bay leaves
1/2c red wine vinegar
1/2c soy sauce
1c water

salt and pepper
seasoned salt
seasoned pepper
paprika
1 chicken (washed and cut up)

Put the garlic, whole black peppers, bay leaves, red wine vinegar, soy sauce, and water in a pot. Season each piece of chicken with salt, pepper, seasoned salt, seasoned pepper, and paprika and place in pot. Cover pot and boil on med high for 30 minutes. Turn down heat to med low and boil for 30 minutes longer. Turn off heat and let chicken set in juice to really let the seasoning take effect. Reheat and serve over rice.

I love, love, love this recipe. Here's how I know it's a great dish. First, my husband accused me of holding out on him. That's a sincere compliment from a man who always told me dinner was good...even when I thought it was nasty. Second, when I make this recipe for dinner parties, my friends always go back for seconds.

In the crockpot: Season the chicken and place in the pot. Add garlic, black peppers, red wine vinegar, soysauce, and water. Cook on low for 8 hours. Serve over rice. The liquid doesn't completely cover the chicken. That's okay! It isn't supposed to.