Chicken Adobo
There are a good number of variations for this classic Filipino recipe, but every single one of them I will devour without a doubt! I consulted my sisters on how they make adobo. Then, its trial and error for me from there (although, there’s no error in this really, just prioritizing your preference). This is my personal take on making adobo, and just a heads up, I like mine tender and almost soupy! If you’ve never had Filipino food before, I suggest trying this, I mean, it’s delicious so what could go wrong?
Recipe
serves: 2 | prep: 5 mins | cook: 40 mins - 2 hrs | idle: 1-24 hrs
Ingredients
1-2 lb chicken legs (or any part you prefer)
1/2 cup soy sauce
1/2 cup white vinegar (I used rice vinegar and started with 1/3 cup, soy sauce was too powerful so added more)
4 cloves garlic, minced or crushed
1 tsp whole black peppercorns
3 bay leaves
1 tbsp brown sugar (optional)
Directions
Combine the chicken , vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover with lid or plastic wrap and marinate the chicken in the refrigerator for at least 1 hour. You can leave it overnight.
Bring pot to boil over high heat. Reduce heat to low, cover, and simmer until the chicken is tender and cooked through, 40 mins- 2 hrs, I let mine simmer for as long as possible. I flip the chicken halfway.
Serve with white or fried garlic rice.
