Filippino Chicken Adobo

This is a signature dish from the Philippines. Chicken absorbs the delicate taste of the adobo sauce.

• 1/3 cup white cider vinegar
• 1/2 teaspoon freshly milled black pepper
• 1 tablespoon garlic, smashed
• 1 cup water
• 1 bay leaf
• 3 pounds chicken, cleaned and cut into serving pieces
• 2 tablespoons soy sauce
• 1 tablespoon oil

METHOD

Whisk together vinegar, pepper, garlic and water. Add bay leaf.

Put chicken in large bowl. Pour vinegar mixture over chicken. Turn to cover all pieces. Cover with plastic wrap. Marinate 1 hour in the refrigerator.

Transfer chicken and marinade to medium saucepan. Bring to a boil. When boiling, reduce heat to low and simmer, uncovered, for 10 minutes. Cover and simmer 10 minutes more.

Remove chicken from sauce. Pat dry. Put in bowl and set aside. Reserve the adobo sauce, but stop cooking.

In pan large enough to hold all the chicken, sauté chicken to brown on both sides.

When chicken is browned, lower heat, add reserved adobo and soy sauce. Continue cooking until meat is tender ( about 5 - 10 minutes).

Serves: 6 - 8

 

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