The Filipino Chicken Adobo (Chicken Stew) Flavor of this dish improves with time after cooking. it tastes even better when served the next day. Store in refrigerator. Serves 5-6
.jpg "Filipino Chicken Adobo (Chicken Stew)") |
| Filipino Chicken Adobo (Chicken Stew) |
2-1/2 lbs. chicken, cut into serving pieces
3-4 cloves garlic, minced
1/2 cup white vinegar
1/4 teaspoon black peppercorns, cracked
1 bay leaf
2 tablespoons soy sauce
3/4 teaspoon salt or desired amount to taste
vegetable oil for frying
Method:
Combine all ingredients in a deep glass or stainless steel pan, coating chicken evenly with spices. Bring to a boil over medium heat, then reduce heat to medium low.
Cover and simmer for about 30 minutes or until tender. Gently turn chicken occasionally during the course of cooking.
Remove chicken pieces from sauce and pan-fry in a little oil until browned on both sides. Transfer to a serving platter.
Remove fat from sauce then pour sauce over chicken if desired. Serve warm with steamed rice.
