Chicken adobo
The Filipino national dish: chicken braised in vinegar, soy sauce, garlic, bay leaf and peppercorns. Its name comes from Spanish, but the technique of braising in vinegar already existed in the islands.
Ingredients
- 1 kg chicken thighs and drumsticks
- 120 ml cane or rice vinegar
- 80 ml soy sauce
- 1 head of garlic, crushed
- 3 bay leaves
- 1 teaspoon of black peppercorns
- 1 tablespoon of brown sugar (optional)
- Oil
- White rice
How to make it at home
- Marinate the chicken with the soy sauce, garlic, bay leaf and pepper for 30 minutes.
- Put it in a casserole with the marinade, vinegar and half a glass of water. Bring to the boil without stirring (let the sharpness of the vinegar cook off).
- Cook covered over a low heat for 30 minutes.
- Take out the chicken and brown it in a frying pan with a little oil.
- Reduce the sauce until thick and return the chicken. Serve with rice.
The trick: Don’t stir at first, while the vinegar boils: that way it won’t taste raw.