Adobo Chicken
Photo: Witchy2006 at English Wikipedia, Public domain
Adobo is the Philippines' everyday braise of chicken in vinegar, soy sauce, garlic and pepper, and it needs almost nothing else. The vinegar gives a sharp tang and was once a practical way to keep meat from spoiling in the tropical heat. Here the chicken is simmered first, then fried until browned, then returned to the pot to reduce into a sticky, salty glaze.
Instructions
Put the chicken, garlic, cracked peppercorns, soy sauce and vinegar in a pot and bring it to a boil. Cook until the chicken is done through.
Lift the chicken out into a colander and let it drain. Keep the pot of soy sauce and vinegar on the side for later.
Wait until the chicken has stopped dripping, then fry the pieces in hot oil over medium heat. Keep a lid close by, since wet chicken will spit.
Turn the pieces until they are browned on every side.
Return the browned chicken to the pot with the soy and vinegar liquid, add the bay leaves, and bring it to a simmer.
Cook until most of the sauce has evaporated. If you like it drier, keep going until the sauce turns thick and clings to the chicken, which will start to pop from the strong direct heat.
Serve over hot steamed rice. Tomato slices in fish sauce are a common side, as are tapsilog, hotdog, or extra soy sauce and vinegar for dipping.
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