Easy Filipino Lamb Or Chicken Adobo

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 -3 lbs lamb (cubed, save bones) or 6 -8 chicken drumsticks
• water (enough to submerge all meat)
• 4 garlic cloves (mashed)
• 1/2 cup soy sauce (estimated)
• 1/2 cup vinegar (estimated)
• salt & pepper (to taste)
• 1 bay leaf
• 1 -2 tablespoon lard (if sauteing) or 1 -2 tablespoon coconut oil (if sauteing)
• 2 large russet potatoes (optional) or 3 medium red potatoes (optional) or 3 medium yukon gold potatoes, cubed (optional)

Recipe

• 1 you may sauté meat prior to making this dish but in this version it is not necessary. if sautéing, heat lard/oil in large frying pan. add meat. fry on medium to med/high heat until golden brown. then follow instructions below --
• 2 place meat (and bones) in large sauce pan.
• 3 add just enough water to submerge all of meat & bones.
• 4 bring to boil. as pan warms up, add vinegar, soy sauce, garlic, bay leaf and desired amount of salt and pepper. (remember soy sauce is already pretty salty.).
• 5 simmer and cover for about 40 minutes. (or until chicken looks like it's starting to fall off the bone)stir periodically.
• 6 if adding potatoes -- simmer for about 20 minutes add cubed potatoes, bring back to boil -- simmer for about 20 more minutes.
• 7 remove bones prior to serving.
• 8 if sauce is not slightly thickened after 40 minutes, you may use corn starch to do the trick -- however it will lighten up the color of the sauce.
• 9 serve over steamed jasmine or calrose rice (jasmine is available in a brown rice).