Monday, November 2, 2009

Filipino Chicken Adobo

If you are Filipino, you must know how to cook this dish! At least, that's what everyone thinks. This dish is a staple that you will find in every Filipino household. I have cooked this for many family gatherings, and brought it to potlucks at school, church and even at work. It's one of those you just can't get enough dish.

2 1/2 lbs of chicken legs (10 pieces)
4 large potatoes quartered 
3/4 of white vinegar (or 1/2 cup of apple cider vinegar)
1/4 cup of soy sauce
10 cloves of garlic smashed and chopped
1 medium white onion chopped
4 bay leaves
1 tsp of black pepper corn crushed
4 tbs of vegetable oil
1 cup water

Combine and mix thoroughly the chicken, vinegar, 1/2 of garlic, black pepper and bay leaves in a medium pot, cover and simmer for about 15 minutes. Stir a few times while simmering making sure it doesn't burn. In a pan, saute the other 1/2 crushed garlic and brown. Add the onions and saute with the garlic until it caramelized. Remove from heat and add it to the pot with chicken and stir. Add the potatoes, soy sauce, water and boil for 10 minutes. Lower the heat and simmer until the potatoes are tender and the juice has reduced and thicken.Adjust the vinegar and soy sauce according to your taste (some likes it with more vinegar taste, some likes it more a bit salty taste or even a little sweet tangy taste). If its too sour for your taste, add a few pinch of brown sugar until the sourness is to your liking.  Enjoy with steam rice.

HINT: Chicken Adobo taste even better the next day so  DO NOT pass the left overs!

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