Adobo

Ingredients

• 6–8 chicken pieces, preferably legs and wings
• ⅓ cup vinegar made from coconut juice
• ¼ cup soy sauce
• 4 cloves garlic
• 1–2 bay leaves
• ½ tsp cracked black peppercorns

Steps

1. Put the chicken, garlic, peppercorn, soy sauce and vinegar in a pan and bring to a boil.
2. When the chicken is cooked, put the chicken pieces in a colander and drain.
3. Put aside the pot with soy sauce and vinegar.
4. When the chicken pieces are no longer draining, fry them in hot oil at medium heat.
5. Have a cover ready for splatters.
6. Sear the chicken, browning on all sides.
7. Put the chicken pieces back in the pot with soy sauce and vinegar.
8. Bring to a simmer.
9. Add 1–2 pieces of bay leaf.
10. Cook until the sauce has largely evaporated.
11. Some take this to an extreme and cook until the sauce has thickened and adhered to the chicken, which begins to make a popping noise due to the high, direct heat.
12. Serve over hot steamed rice.
13. May be eaten with tomato slices in fish sauce, tapsilog, soy sauce, vinegar, hotdog, etc.