Canadian Adobo

It's almost winter yet again and my body is telling me to eat up for the long winter months. I'm not sure what it is but one day, I was craving good old chicken adobo. Yeah, it's a good old reliable. It's probably one of the most popular Filipino recipe ever. It is really a very flexible recipe and you can pretty much do what ever you want with it. I'm sure most Filipinos will have his or her own version of it. Here is my Canadian version.

Canadian Chicken Adobo - Yeah yeah, it's my own version.

1 lb. boneless chicken breasts cubed

1 bayleaf

1/4 cup of low salt light soy sauce

1/8 cup of apple cider vinegar

1/8 cup of sugar free pineapple juice

1 tablespoon balsamic dressing (Crema di Balsamico)

generous pinch of freshly cracked black pepper

generous pinch of brown sugar

salt to taste

3 cloves of garlic, crashed

1 medium onion, finely diced
a bit of olive oil (or none)

Cooking instruction:

Throw everything in a heavy bottomed pot, give it a little stir to make sure the meat is covered with the sauce. Cover the pot and place on top of the stove over medium heat. Cook for 30-45 minutes until the meat is cooked through, give it an occasional stir. Turn up the heat to medium high until the sauce thickens to your desired consistency. Taste it and adjust seasoning if you want. Serve with white rice, lots of steaming hot white rice (not brown) lol!