Chicken Adobo

1. 1

   Use a mortar and pestle to crush the garlic.

2. 2

   In a big bowl, combine the chicken, soy sauce, and crushed garlic. Mix thoroughly and allow it to marinate for a minimum of 1 hour, noting that a longer marination time improves the taste.

3. 3

   Use kitchen tongs to lift the chicken out of the marinade. Extract the crushed garlic using a slotted spoon, then keep both the garlic and the liquid marinade in separate containers.

4. 4

   Warm up a cooking pot and add 3 tablespoons of cooking oil. When the oil is hot, sear the chicken for 2 minutes on each side. Take the chicken out and place it to one side.

5. 5

   Add the remaining 1 tablespoon of cooking oil to the pot. Sauté the garlic from the marinade until it begins to turn golden brown.

6. 6

   Put the chicken back in the pot, then pour in the saved marinade and add the whole peppercorns and dried bay leaves.

7. 7

   Add the water and bring the mixture to a boil. Place the lid on the pot and let it gently bubble for 30 minutes, until the chicken is fully tender.

8. 8

   Pour in the vinegar and allow it to bubble for 1 minute without any stirring. Mix the contents, then simmer with the lid off for another 15 minutes.

9. 9

   Season with the sugar and salt to taste. Stir everything together, turn off the heat, and place on a platter to serve hot alongside rice.

Recipe by Panlasang Pinoy on panlasangpinoy.com. See the original for their notes and tips.