Adobong manok

A classic Filipino dish, adobo gets its tangy flavour from a combination of soy sauce, vinegar, garlic, bay leaves and whole black peppercorns. I actually didn’t like it too much as a kid, but now that I’m living away from home and am making it myself, I appreciate it so much more. It turned out easier than expected, too—just takes a bit of time to simmer on the stove :) You can add hard-boiled eggs, potatoes, daikon, pork, and other stew-y ingredients too!

(original recipe from Panlasang Pinoy)

Ingredients:

• 2 lbs. chicken thighs (usually bone-in/skin-on, but here I used boneless skinless)
• ½ cup soy sauce
• 5 cloves garlic
• 1-½ cup water
• 3 bay leaves
• 1 tsp. whole black peppercorns
• ¼ cup white vinegar

Instructions:

1. Chop the chicken into serving pieces, and marinate in the soy sauce and garlic for at least 1 hour to overnight.
2. In a pot with some oil, sear the chicken pieces (keep the marinade for later) until brown. (Might have to do this in batches)
3. Add the marinade.
4. Add the water and bring to a boil.
5. Add the bay leaves and peppercorns.
6. Simmer over low heat for 30 minutes or until the chicken is tender.
7. Add the vinegar, and simmer for 5 more minutes.
8. Serve over white rice.

Makes 4 servings.