Chicken Adobo (home made)

8-10 Half cut of small chicken breast 9 any part of the chicken you like)

1 Tbs black or white pepper corn (i prefer white)

half cup of light soya

1 Tbs of rice vinegar

3-4 bay leaf

2 thin slice ginger (chopped)

2-3 clove of garlic (slice thin)

1 shallot (sliced thin)

1 Can (1 in the half  cup, low sodium chicken broth) (I use Swanson brand)

1 Tbs store bought fried shallot (optional, to garnish the top, but it does makes it taste good too)

1-2 Tbs any veggie oil you have

Heat the skillet in medium high with the oil in it... then add your chicken in to it browned for 3-5 minutes then lower the heat picked the chicken  and put it on the side... in medium heat add the garlic, shallot, ginger, bay leaf, pepper corn .. let it cook for 3 minutes ( not browned) then add soy and chicketh  broth bring it to boil, then lower the heat, add the chicken in to the broth covered shimmer for 20 minutes in really low heat.

Just turn the chicken around once in a while.... 

served them with steam rice or brown rice  even couscous if you wish.....:)   Enjoy!!!!!

Olive Chicken in Tomato Capers Sauce.

In this dish i like to use the thigh chicken fillet, caused add more flavor to my simple dish, start with

4-6 store bought fillet chicken thigh  (or you can use breast part cut in to half)
1 Can black olive
1 Store bought can tomato sauce (i prefer using Tutto Roso inexpensive and better texture and flavor)
1 Tsp dried /fresh oregano
1 Tsp thyme (dried/fresh)
2 bay leaf
Salt and pepper for taste
1 Tsp chilly flakes
1-2 In oil anchovies (optional)
1 Tbs of capers
2 Tbs olive oil

Heat the deep skillet on high heat add  olive oil. add the chicken 5 minutes each side covered.
Then add all ingredient above then covered for another 5-8 minutes remove from heat then serve as picture shown bellow.