This is an extremely easy dish. It is great for a weeknight meal when you want something great and homemade, but don't have the time to be in the kitchen all night.
From frozen to your table in an hour.
Combine everything into a large pot, trying to submerge every piece of chicken in the liquid. Bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer. Cover and simmer for 30-40 minutes stirring the chicken occasionally. Once the chicken is thoroughly cooked (juices run clear), remove the chicken and strain the liquid, removing all the food particles; reserve. Remove the skin from the chicken.
Serve adobo over steamed rice, pouring a few spoonfuls of the reserved liquid over the chicken and rice.
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