Chicken Adobo

At its core, adobo is a process of cooking, not a recipe. The tang of the vinegar is softened over low heat, intensifying the flavor of the meat, and creating a silky, mouthwatering sauce that is always, always served with fragrant white rice. This is truly spectacular and very unique recipe. It's recommended to serve this dish over rice.

 1 kg Chicken Parts(drumsticks or thighs)
Marinade
 20 Garlic Cloves(crushed or minced)
 100 ml Rice Vinegar
 120 ml Light Soy Sauce
 60 g Dark Soy Sauce
 320 ml Water
 50 g Brown Sugar
 7 g Black Peppercorns
 4 Bay Leafs

Marination
1

  • Combine all ingredients and marinate overnight.

    • Recipe can be done without marination but will result is very weak flavor.
    On contrary if you make slow cooking version of this recipe you can skip marination.

Cooking
2

  • Sear chicken to develop browning.

    • If you cook from frozen meat skip this step. If you cook from frozen add five minutes extra.

  • After searing incorporate all marination liquid.

3

Stovetop method
I use wide stainless steel pan with higher edges to accommodate sauce; with with lid
Cook for 35minutes, afterwards turn your chicken and cook for another 25-35 minutes.

4

Pressure cooking method
Cook under pressure on 60kpa for 15minutes with quick release.

5

Slow cooking method
Slow cook for 9-11 hours on LOW or 5-7 hours on HIGH.

6

Chicken needs to be falling apart.

Reduce
7

  • Once meat is tender and falls apart, remove it from the pot.
  • Reduce sauce, strain it and serve on the rice.
  • Garnish with green onions.