BackgroundI first ate Chicken Adobo at the Galley Restaurant in Ketchikan, Alaska a number of years ago and loved it. It is spicy, tasty and has lots of onions in it. Well, I have been searching for the secret to the unique flavor of this recipe for some time and finally think I found it, coconut milk. This recipe is modified from the original found at www.allrecipes.com, but not a lot. It lacked onions and had too much sauce when done. Another thing is they use apple cider vinegar. I got good Asian white vinegar and dark soy sauce at the local Asian grocery and have used that in my various Adobo attempts and used it in this one. I highly recommend these over the garden variety vinegar and soy sauce.
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