Nostalgia circle

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Nostalgia circle

I’ve been a little sentimental this week, thinking of all of my friends (whom I miss very much) that live elsewhere. When I got to making the grocery list for the week, I was still in nostalgia-land and so I decided to make chicken adobo. This is a Filipino recipe that reminds me of a great friend—and great chef!—Alberto, who is from the Philippines. Alberto made pork adobo and brought it to share at a recent burn and it was fantastic. Since I can’t have Alberto here right now (boo! He is a great person and gives the best hugs) then at least I can have a taste of his home.

Chicken Adobo

PigPig’s Corner

 Ingredients:

  • 4 chicken thighs, skin on
  • ½ white onion, sliced
  • 5 garlic cloves, smashed and quartered
  • 1/8 cup vinegar (apple cider or white)
  • 1/8 cup soy sauce
  • ½ cup chicken stock
  • 1 tbsp brown sugar
  • 2 bay leaves, dried or fresh
  • 1 tsp whole black peppercorn
  • 1 handful fresh basil, torn

Directions:

1. Heat up a bit of oil in a large pot. Brown chicken pieces on all sides. Leave aside for later use.

2. In the same pot, fry onions until softened and translucent, about 5-7 minutes.

3. Add garlic and fry until fragrant, about 30 seconds.

4. Add all the other ingredients (including chicken) to pot.

5. Bring to boil then reduce heat to simmer until sauce thickened, about 30-45 minutes.

6. Stir in basil and serve over rice.

The chicken was really tasty and beyond easy. It made enough for about 6 meals for us because The Boyfriend eats an entire thigh per meal and I eat about ½ a piece. When I told Alberto about making adobo, he gave some great advice for the leftovers:

“Shred the chicken while reducing the sauce (or add cornstarch + water) to thicken. Fry shredded chicken and top with thickened sauce. Great with rice and fried eggs or in a sandwich with slices of tomato.”

It sounds like a tasty way to eat up the leftover chicken; The Boyfriend and I will probably give it a try for lunch tomorrow.

I served the chicken with a great veggie stir-fry and jasmine rice.

For the stir-fry, I used carrots, broccoli, yellow cauliflower, green onion, and red pepper. It was a nice accompaniment to a yummy meal.

Yellow cauliflower: more nutritious regular cauliflower!  And our grocery store was out of the normal stuff. The Boyfriend said that he preferred the taste of the  yellow cauliflower actually, even though I thought they tasted the same.

I’m sorry that I have such random pictures lately. It’s just been difficult to coordinate prep work and cooking and cleaning with taking step-by-step photos. I’ll try to get better pictures in the coming weeks.

Yay Pepsi Throwback! Made with real sugar and tastes way better than regular canned Pepsi. Mmm!

I’m trying this new “end posts with a question” thing so tonight’s question: do you have any nostalgic food? Foods that you make or eat when you feel sentimental or food that makes you feel sentimental?

I’m trying this new “end posts with a question” thing so tonight’s question: do you have any nostalgic food? Foods that you make or eat when you feel sentimental or food that makes you feel sentimental?

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2 responses »

  1. Enchiladas! My grandmother is from Florida and my grandfather is from Texas; when they got married, she moved out there. His mom’s family was long-time Texas, so they taught her how to make enchiladas. We have them every year at our family reunion; my favorites are the cheese and onion ones.

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