Adobong Manok Sa Tomato — Chicken Adobo With Tomato

So tender…

…tender, tangy and oh so tasty.  But, the rich taste of the chicken shines through it all.

This is one of those dishes that we devoured until it was gone.  And, requests for a repeat performance were  immediately requested.  I’ll be adding diced red potatoes next time.  And, I’ll probably tinker a bit with the amount of vinegar.  But, this dish is incredibly delicious as is.  Period.

… like tomorrow.

Adobong Manok Sa Tomato
(Or, Chicken Adobo with Tomato)
makes 4-6 servings

1 large onion, diced
1 Tablespoon flour
28 oz can crushed tomatoes
1 cup palm vinegar (or rice wine vinegar)
1/4 cup soy sauce
1/4 cup dark brown sugar, or to taste
8 cloves garlic, sliced
1 bay leaf
1 tsp black pepper, freshly ground
salt, to taste

1 whole chicken, cut into pieces

Dice onion.  Place in dutch oven with butter.  Sauté until just barely golden.  Add flour.  Stir and cook briefly.  Then, add everything except for the chicken.  Bring to a boil while preheating the oven to 375 degrees F.  Add chicken.  Cook with dutch oven lid on until the chicken is cooked through, but still tender (about 55-75 minutes, depending on the size of the chicken pieces).

Serve with buttered rice (or boiled potatoes).