Chicken adobo reminds me of that warm feeling of family gatherings. Whether it be birthdays, Christmas, or any other occasion, our family would always have this dish. It is so simple and delicious because there are only a few ingredients that you need, and most of them could already be in your pantry. There are many different ways that you can make this dish, but I love mine to be extra sauce-y so that you can drench your rice in it for extra flavor. This recipe is a staple in Filipno culture that is usually inherited by the chef behind the dish, your Lola (grandma).
- 3-4lbs – chicken thighs
- 1 bulb of garlic cloves
- Bay leaves
- 3/4 cup -Sukang Iloco (ilocano cane vinegar) or regular white cane vinegar
- 1/2 cup- soy sauce
- 1 tsp- whole black peppercorn
- Prep: Mash and peel garlic cloves.
- Clean chicken.
- Cookout: Heat big enough pot to cook all the chicken at once at medium/high.
- Oil that thing up when nice and hot.
- Throw mashed garlic and bay leaves in.
- In go the chicken (skin side down).
- Pour the vinegar and soy sauce on top and lather that chicken up.
- Throw in the peppercorn.
- Let sit and watch until it comes to a boil.
- Cover and let simmer on low heat for 20 minutes.
- Turn the chicken over and then cover and simmer for another 8-10 minutes.
- Uncover the pan and turn the heat to medium/high until it starts to boil.
- Lower to medium and let the sauce evaporate, occasionally turning the chicken to cook evenly.
- Tips: Add more vinegar and soy sauce to make your dish more saucy