Chicken Adobo has been a standby favorite dish for decades. I mean, Adobo, what's not to like? Soy sauce (Tamari- even better!), vinegar, garlic, bay leaf, black pepper: some of my favorite flavors. Not only that, but the few ingredients are always in my pantry, and it takes only 5 minutes to put it together! The other night, I was looking for a simple okra preparation that would complement a chicken entree., so I tried adapting the Adobo for okra. Hooray, it worked!: —LeBec Fin
Put all into a deep saute pan, cover and bring to boil. Set lid ajar, reduce to simmer , After 10 minutes, taste and adjust seasoning. Cook 5-10 minutes til okra is tender and filled with flavor. Remove from heat, remove okra from pan and cook down juices to thicken a bit. Pour over okra and serve.
Note: When I make Chicken Adobo, I always have some leftover sauce that I keep in the freezer. The more it gets used and supplemented with further Adobo chicken dishes(like a Starter!), the more chicken essence/gelatin gets added If you have some, you can use this for all or part of this recipe.
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.