Chicken Adobo

If there is a national Filipino chicken dish this is it! Chicken or pork is marinated in soy sauce, stewed in water and vinegar and served with cooked rice. So yummy. Chicken Adobo is probably the favorite, but Pork adobo closely follows.

Chicken Adobo

3 to 4 pound whole chicken

4 bay leaves

8 tablespoons soy sauce

4 tablespoons white vinegar

5 cloves garlic, crushed

3 cups water

1/2 cup cooking oil

1 tablespoon white sugar

1 tablespoons whole peppercorns

Cut chicken into 8 pieces; 2 breasts, 2 thighs, 2 legs and 2 wing pieces. With a cleaver cut each breast (keel to ribs) into 3 or 4 serving pieces, each thigh in half, each wing piece into three pieces at the joint, discard actual wing piece. Remove meatless lower part of leg. Reserve pieces.

In a large bowl with cover, combine the soy sauce and garlic then add chicken, coating each piece . Cover bowl and marinade the chicken for at least 1 to 3 hours.

Remove chicken from marinate, draining well. Reserve marinate.

Place the cooking oil in a large pan and heat until oil reaches 350 degrees F. Add the marinated chicken pieces. Cook for 5 minutes, turning once. Pour off all but two tablespoons of the oil.

Add remaining marinade and add water. Bring to a boil.

Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is just tender.

Add vinegar. Stir and cook for 10 minutes. Stir in sugar and remove from heat.

Serve hot with boiled white rice.