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Liz Tolsma's Filipino Chicken Adobo

Liz Tolsma has lived in Wisconsin most of her life, and she now resides next to a farm field with her husband and their two daughters. Her son proudly serves as a U.S. Marine. All of their children have been adopted internationally and one has special needs. Her novella, Under His Wings, appeared in the New York Times bestselling collection, A Log Cabin Christmas. Her debut novel, Snow on the Tulips, released in August of 2013 and was a 2014 Selah Award finalist and a 2014 Carol Award finalist. Daisies Are Forever released in May 2014. When not busy putting words to paper, she enjoys reading, walking, working in her large perennial garden, kayaking, and camping with her family. Please visit her blog at www.liztolsma.blogspot.com


Liz's Latest Book Release: Remember the Lilies 

Interred by the Japanese, missionary Irene Reynolds comes across a mysterious note while working at the censor’s office. She memorizes the parts she must black out and delivers it to wealthy nightclub owner Rand Sterling. Before she knows what’s happening, she’s drawn into a web of secrets and danger.

Rand Sterling wants nothing more than to reopen his nightclubs once the war ends. But slimy Frank Covey wants his hand in the till—and has news that could threaten Rand’s reputation if it became public. More importantly, beautiful and intriguing Irene Reynolds cannot discover this information if he expects to persuade her to become his wife.

When Irene is attacked by a sinister Japanese guard and their secrets are exposed, they must learn the true meaning of forgiveness—if they can stave off starvation until the American troops bring freedom. Buy the book HERE. 


Liz's recipe for Filipino Chicken Adobo

1 1/2 pounds chicken legs/thighs (I’ve used boneless/skinless chicken breasts. They work, they’re just drier.)


1/3 cup Datu Puti Filipino vinegar or cane vinegar (Do NOT use regular. You can find this at a larger grocery store or an Asian grocer. If you can’t find it, just eliminate it. The dish will still be delicious.)

1/3 cup soy sauce
3 bay leaves
4 cloves garlic

Brown chicken, drain fat, and set aside. In a slow cooker, combine the Datu Puti, soy sauce, bay leaves, and garlic. Add chicken, stirring to coat. Cook on low heat for six hours. Serve over hot rice. It will fall off the bone and be absolutely delicious!