Adobo Chicken (Philippine)

Name: Adobo Chicken (Philippine)
Ingredients: 6–8 chicken pieces, preferably legs and wings; ⅓ cup (80 ml) vinegar made from coconut juice (as a variant, try balsamic vinegar); ¼ cup (60 ml) soy sauce; 4 cloves of garlic, crushed; 1–2 bay leaves; ½ tsp (2.5 ml) freshly cracked (not ground) black peppercorns

Adobo chicken is the most indigenous in the Philippines. It has evolved over the centuries to prepare foods that won't spoil easily in a tropical climate.

Ingredients

6–8 chicken pieces, preferably legs and wings
⅓ cup (80 ml) vinegar made from coconut juice (as a variant, try balsamic vinegar)
¼ cup (60 ml) soy sauce
4 cloves of garlic, crushed
1–2 bay leaves
½ tsp (2.5 ml) freshly cracked (not ground) black peppercorns

Steps

Put chicken, garlic, peppercorn, soy sauce and vinegar in a pan and bring to a boil.
When chicken is cooked, put chicken pieces in a colander and drain. Put aside the pot with soy sauce and vinegar.
When chicken pieces are no longer draining, fry them in hot oil at medium heat. Have a cover ready for splatters.
Sear the chicken, browning on all sides.
Put chicken pieces back in the pot with soy sauce and vinegar and bring to simmer. Add 1–2 pieces of bay leaf.
Cook until the sauce has largely evaporated; some take this to an extreme and cook until the sauce has thickened and adhered to the chicken, which begins to make a popping noise due to the high, direct heat.
Serve over hot steamed rice. May be eaten with tomato slices in fish sauce, tapsilog, soy sauce, vinegar, hotdog, etc.

More recipes with chicken, vinegar, coconut, soy sauce, garlic or bay leaves

Adapted from “Adobo Chicken (Philippine)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.