The famous Chicken Adobo originated in the Philippines. The dish is prepared using the Inadobo style of cooking. It means cooking with vinegar and mostly soy sauce. It is a popular method during the olden days when refrigerators and freezers were not yet available because vinegar helps extend the shelf life of food.
1kg chicken cut into serving pieces
4 pieces dried bay leaves
1/4 cup soy sauce
6 tablespoons white vinegar
6 cloves garlic crushed
1 1/2 cups water
4 tablespoons cooking oil
2 teaspoon sugar
1/4 teaspoon salt optional
1 teaspoon whole peppercorn
Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken for at least 2 hour or more, the longer the time, the better.
Heat a cooking pot. Pour cooking oil. When the oil is hot enough, pan-fry the marinated chicken for 3 minutes per side.
Pour-in the remaining marinade, including garlic. Add water. Bring to a boil
Add dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken gets tender
Add vinegar. Stir and cook for 10 minutes.
Put-in the sugar, and salt. Stir and turn the heat off. Serve hot.