Filipino Chicken Adobo

Ingredients

• 2 1/2 lbs chicken pieces
• 3-4 cloves garlic, minced (I prefer to smash the cloves, which is more traditional)
• 1/3 cup white vinegar
• 1/4 teaspoon black peppercorns, cracked
• 1 bay leaf
• 1/3 cup soy sauce
• 3/4 teaspoon salt (or to taste (I leave this out))
• vegetable oil or vegetable oil cooking spray (for sauteing)
• 3-4 medium potatoes, cut in 1 in. pieces (optional)
• water (to cover)

Directions

1. 1

   Combine all ingredients in a deep glass or stainless steel sauce pan.

2. 2

   Bring to a boil over medium heat, then reduce heat to medium low.

3. 3

   Cover and simmer for about 30 minutes or until the meat is very tender.

4. 4

   Gently turn the meat occasionally during the course of cooking.

5. 5

   Remove the meat from the sauce and pan-fry in a little oil until browned on all sides.

6. 6

   Transfer to a serving platter or bowl and cover with sauce. Serve with warm steamed rice.

7. 7

   While the recipe says to saute the meat after it's cooked, I usually brown the meat before adding the remainder of the incredients. I have no idea what difference this makes, if any.

8. 8

   I adapted this from a recipe in Philippine Recipes Made Easy, by Violeta A. Noriega.