There are various styles of Filipinx adobo, but the one I grew up with involves the simple ingredients of garlic, peppercorn, soy sauce, and vinegar. As with all my recipes, ingredient amounts are approximate.
- 2 lbs chicken, cut into preferred serving size
- I prefer no smaller than an inch for boneless pieces.
- Smaller and more abundant pieces would do best in a wide pan.
- Larger and fewer pieces would do best in a pot.
- 3 bay leaves
- 10 pieces or 1 tsp of black peppercorn
- 8 tbs white vinegar
- 8 tbs soy sauce
- I like to do a mixture of dark and regular.
- 2-3 tbs cooking oil
- 5+ cloves garlic, smashed
- 1 tsp sugar
- 1 tsp salt (optional)
- Marinade chicken with soy sauce and garlic.
- For boneless chicken, 30 minutes to 4 hours is good.
- For bone-in chicken, 4 to 12 hours is good.
- In a pot or pan (depending on your chicken piece sizes), heat cooking oil to medium or medium-high heat.
- Spread out chicken without marinade into the pot or pan so they are all touching the surface. Brown the chicken for about 2 minutes on each side.
- Add rest of marinade to pot or pan.
- Bring to a boil.
- Turn down heat to a simmer.
- Add bay leaves and peppercorn.
- Let simmer for 30 minutes, partially covered.
- Add vinegar.
- Let simmer for another 10 minutes.
- Taste and add more vinegar if needed (simmer a few more minutes if so).
- Add sugar.
- Serve hot with rice.