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LOCATION: Recipes >> Poultry >> Adobo 01

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Chicken Adobo
Filipino chicken with garlic
Serves 4

2 lb chicken pieces, cut up or whole 1 kg
1 head garlic, coarsely chopped
(yes, an entire head!)
4 Tbsp soy sauce 50 ml (or more to taste)
1 tsp ground black pepper 5 ml
2 cups water 500 ml
1-2 cups vinegar 250 ml
(rice vinegar or white wine
vinegar work best)
2 bay leaves
2 Tbsp cooking oil 25 ml

Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan.
Cover and cook slowly about 15 minutes.

Meanwhile, heat the cooking oil in a large, heavy-bottomed frying
pan. Peel the garlic, break the cloves into chunks, and brown them
over medium-low heat (about 5 minutes).

Add the chicken to the frypan and brown it over medium-high heat
(about 5 minutes).

Add the broth to the frypan and simmer, partly covered, until the
chicken is done (about 30 minutes). Do not let it come to a boil.

Remove the bay leaves and serve over rice.


NOTES: You can substitute pork for the chicken, or mix the two.
In the Philippines it is the custom to marinate the meat for two
days. With the top-grade meats that are universally available in
U.S. grocery stores, that is not necessary (though it does deepen
and enrich the flavor).

To marinate the chicken, mix in the broth and 3 of the garlic cloves
after step 1, then put the chicken in a glass dish and pour the
marinade over it.

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