Adobo (Recipe)

  • 6-8 chicken pieces, preferably legs and wings
  • 1/3 cup (80 mL) vinegar made from coconut juice (as a variant, try balsamic vinegar)
  • 1/4 cup (60 mL) soy sauce
  • 4 cloves of garlic, crushed
  • 1-2 pieces bay leaf
  • 1/2 tsp (2.5 mL) freshly cracked (not ground) black peppercorns
1. Put chicken, garlic, peppercorn, soy sauce and vinegar in a pan and bring to a boil
2. When chicken is cooked, put chicken pieces in a colander and drain. Put aside the pot with soy sauce and vinegar.
3. When chicken pieces are no longer draining, fry them in hot oil at medium heat (have a cover ready for splatters)
4. Sear the chicken and brown them on all sides.
5. Put chicken pieces back in the pot with soy sauce and vinegar and bring to simmer.Add 1-2 pieces of bay leaf.
6. 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.

Tags: Recipes