Prep 25 mins
Cook 20 mins
This is close to the version my friend Andrea taught me to make a couple years back. It's a delicious Filipino dish that is very flavorful.
- 1 1⁄2-2 lbs chicken pieces (drumsticks and wings work best)
- vegetable oil (for sauteing) or vegetable oil cooking spray (for sauteing)
- 5 smashed garlic cloves
- 1 cup soy sauce
- 1 cup white vinegar
- 4 -5 bay leaves
- salt and pepper, and
- paprika, to taste
- Boil chicken pieces in a large pot full of water until runoff of chicken is clear.
- Drain water out and add enough oil to saute chicken and garlic. Brown on all sides. You can do this in shifts if needed.
- Add equal parts of soy sauce and vinegar(can be more or less than 1 cup, just add enough to cover meat), as well as the bay leaves and seasonings to taste.
- Simmer for at least 20 minutes or until chicken is tender.
- Serve with white rice, which tastes best after rinsed off several times to remove the starch from it.
I agree to not boil the chicken in water to avoid a bland result. Additional salt is not necessary usually because of the saltiness from the soy sauce. Although if you use a Filipino brand soy sauce (ie: Silver Swan) it tends to be less salty than your regular Kikkoman soy sauce.
I marinated the chicken with the soy, vinegar, garlic, peppercorns, bay leaves for an hour. We never boil it in water (chicken will lose its taste) Then simmer in low fire adding just enough water to cover chicken. No more salt, just 1t sugar and let it simmer for 30- 45 minutes till flavor concentrates. Sometimes we melt 1/2 c butter and saute the cooked chicken pieces in it and pour the entire adobo sauce to it, at least this is how my kids like it. good comfort food.