Chicken Adobo (Chicken Stew)
- 2½ to 3 pound Chicken, cut into serving pieces
- ¾ cup White vinegar
- ¼ cup Soy sauce
- ½ Onion, thinly sliced
- 4-6 cloves Garlic, crushed
- 1-2 Bay leaf
- 6-8 Peppercorns
- 1 teaspoon Salt
- 1 cup Water
- ¼ cup Oil
- For a tasty marinade, add the chicken pieces, vinegar, soy sauce, onion, garlic, bay leaf, peppercorns and salt to a large, non-reactive bowl. Refrigerate for 1-4 hours.
- Put the chicken and its marinade in a large pot. Add the water and bring to a boil over medium-high heat. Reduce heat to low and simmer for 30-45 minutes, or until the chicken is cooked through and tender. Add water as necessary to keep the chicken from drying out.
- Remove the chicken from its sauce, reserving the sauce, and pat dry. Heat the oil in a skillet over medium-high flame and sauté the chicken pieces to brown them. Remove from heat and set aside.
- Bring the sauce to a boil over medium flame and cook until somewhat reduced and thickened.
- Toss the browned chicken pieces with the reduced sauce and serve with steaming hot rice.
Recipe by Recipe Philippines at https://www.recipephilippines.com/chicken-stewadobo-ingredients-recipes/
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