chicken adobo

This is a philipino dish that I first had after my first son. It was so good. I tried to get my friend to write down the recipe for me, but it never happened. And I wanted to have it again. Bad! So I did some research online and then got the ingredient I was missing from her. It is super easy, you just need to remember to leave enough time to marinate... 3 hours. Double all the ingredients and that will make up to 12 chicken thighs. 

4 bone-in chicken thighs, skin removed (this serves our little family)

1/2 cup soy sauce

1/2 cup rice vinegar (you can use white vinegar, but it is not as good)

2-3 tbsp packed brown sugar

1 onion diced

2-3 garlic cloves, pressed

3-4 bay leaves

1/2 can black olives

black pepper

• mix all together and add chicken, press chicken down so it is as covered as you can get it and let marinate for 3 hours
• dump all ingredients into a pan and cook on medium-low heat for 1 to 1.5 hours
• remove bay leaves
• serve over rice

roasted chicken

Let me introduce you to herbes de provence! It is a blend of herbs that they supposedly use in the south of France. It really adds something different and delicious to whatever you are making. I have used it in marinara sauces and on roasted chicken.

I buy a roaster chicken with a pop-up timer. To get that beautiful golden color the secret is butter! Grab about a tablespoon of soft butter in your hand and spread under the skin of the breast all the way to the other side, repeat on the other side. Sprinkle the herbes de provence, a little lavender, salt and pepper and cook at the recommended temperature until the timer pops. Start basting every 15-20 minutes after the first 45 minutes to 1 hour.