My Sister-in-law S, made Chicken Adobo tonight.

Her notes from her Filipino friend:

""" The ratio that’s key is 5 parts vinegar to 3 parts soy sauce. I always use white vinegar. I prefer it for adobo and it’s cheap.

I forget the exact kilos, but for the big batches at Sparkle, I used the packs of 12 boneless skinless thighs and used 1 1/4 cup vinegar and 3/4 cup soy sauce. Then you mince up a bunch of garlic say like 6 or 7 cloves and toss that in. You get it all boiling then turn down to a simmer, med-low or low. You want it bubbling but not so much the sauce evaporates. A lid helps. Cook it for an hour until the chicken is tender and starts to fall apart.

For smaller batches (sif!) maybe it’d be around 500g chicken, 5tbs vinegar, 3tbs soy sauce and a few cloves of garlic. """

I thought it was nice. G thought it a bit too tart for his palate (too much vinegar as he said initially). It was served with Jasmine Rice and some steamed beans & carrot.

I think I’d go for something like RecipeTin’s version:

https://www.recipetineats.com/filipino-chicken-adobo-flavour-kapow/

and try and bring some contrast to the dish.

L & I love chicken thighs in general, so I think we should revist this ourselves!