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Tuesday, March 8, 2016

Not Just the Same-ol' Chicken

Janet Groene’s
Chicken Adobo
    A classic dish in the Philippines, garlicky and tasty adobo is ideal for the camping life because it makes a big batch to freeze or to serve on a second or third day. Vary it by serving with a different starch each day: rice today, noodles tomorrow, baked potatoes or buttered rolls after that. You decide on the size and type of chicken pieces. They'll all be luscious thanks to this combination of flavors.

10 meaty, bone-in chicken pieces
1/4 cup minced garlic
2 tablespoons vegetable oil
3  bay leaves
½ cup each apple cider vinegar and soy sauce
Freshly ground pepper to taste
    Brown chicken pieces in hot oil with the garlic, taking care not to burn the garlic. When everything is golden, add the other ingredients. Cover, reduce heat and cook until chicken is done.  Discard bay leaves. Season to taste and serve. Makes 10 portions. 

See more of Janet Groene’s RV-ready recipes at

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