It's Spadobo night again!

My one time creation (made thanks to a suggestion from the "boys") has become a hit. Now when ever I make spaghetti (another favorite) it has to be followed by chicken adobo the following night which makes the third night - SPADOBO NIGHT!

What is spadobo you ask?

It's exactly what you think. 

Spaghetti + Adobo = Spadobo

Here is my almost recipe (almost cause I don't measure anything):

Spaghetti: 

2 cans of tomato sauce

1 package of ground beef

1 med-large onion

1 cup of red wine

1/2 a beef bouillon cube + 1/2 or 1/4 cup water

spices: pepper, salt, oregano, basil, garlic,

Veggies (whatever I have): broccoli, zucchini, carrots, peppers, cauliflower 

Spinach chopped up and added near the end

Once it's all in there simmer and reduce until the sauce isn't watery any more. 

Serve with noodles and parmesan cheese :) 

Chicken Adobo:

skinless boneless chicken breasts and thighs (however much you want)

1 large onion

LOTS of garlic (I use the pre-chopped in fridge kind & fresh - no powder)

Equal amounts ginger (fresh or fridge kind)

Pepper

lots of soy sauce, maybe a cup? (I do like mine VERY strong)

Equal parts water

Brown chicken in pot with onions, add spice and sauce until the chicken is almost covered in liquid. Turn it down and let it simmer with the lid on until the meat is falling apart (45 min to 1 hour). This can also be done in a slow cooker.

Just before it's served I mix some corn starch and water in a cup and slowly add my desired amount to thicken the juice.

Serve over rice.

SPADOBO:

preheat oven to 350

line the bottom of a pyrex baking dish with left over rice and spaghetti

mix spagetti sauce and adobo chicken and pour over top

cover top of dish with grated cheese and bread crumbs

bake for 30ish minutes

enjoy ridiculously greasy man-food