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

Instructions

1. 1Put chicken, garlic, peppercorn, soy sauce and vinegar in a pan and bring to a boil.
2. 2When chicken is cooked, put chicken pieces in a colander and drain. Put aside the pot with soy sauce and vinegar.
3. 3When chicken pieces are no longer draining, fry them in hot oil at medium heat. Have a cover ready for splatters.
4. 4Sear the chicken, browning on all sides.
5. 5Put chicken pieces back in the pot with soy sauce and vinegar and bring to simmer. Add 1–2 pieces of bay leaf.
6. 6Cook 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.
7. 7Serve over hot steamed rice. May be eaten with tomato slices in fish sauce, tapsilog, soy sauce, vinegar, hotdog, etc.