I think I can

For those of you who know us well, or even know us a little, you know that Jim is the chef of the family. Jim loves to cook and is quite good at it. If I were to count up the number of times I have cooked a meal in the last 4 years, I am sure I could count it on one hand (not including toast and coffee).

This past week Jim was in St. John’s and when he left on Monday, I decided that when he returned on Friday, I was going to have supper cooked. I spent the whole week trying to think of what I could successfully make. One night when I went to bed, I took a cook book to look through and found a recipe where I could understand all the instructions. I decided on Chicken Adobo. It actually turned out alright and Jim even complimented it; although on the way from the airport he said he would find any food good at that point because he was so hungry, so maybe I didn’t get an accurate assessment.

Here’s the recipe for Chicken Adobo, which I took from the New York Cook Book (by Molly O’Neill) - it is not a Carolyn original…sorry.


8 chicken thighs
1/2 cup white vinegar
1/2 cup light soy sauce
3 bay leaves
1/2 tsp of freshly ground pepper
4 cloves of garlic minced
1 TBS vegetable oil


In a nonreactive saucepan, combine the chicken thighs, vinegar, soy sauce, bay leaves, pepper and 2 tsp of the minced garlic. Place over high heat and bring to a boil. Reduce the heat and simmer, uncovered and turning often until the chicken is tender, about 25 minutes.

Set the chicken aside. Strain the cooking liquid and skim to remove the fat. Set aside.

Return the saucepan to high heat and add the vegetable oil and remaining garlic. When the oil is hot, add the chicken and fry until browned on each side, 3 minutes per side. Add the reserved cooking liquid and simmer for 5 to 10 minutes.

Remove the chicken pieces to a serving dish. Pour the sauce (there wasn’t much of a sauce left when I made it) over the chicken and serve.

I served the chicken over a bed of steamed rice.