The Famous Filipino Adobo

Most people say the 1st dish that one would learn making is ‘adobo’. Why? It’s easy and simple. The ingredients are very basic too not to mention that it doesn’t get spoiled right away even without refrigerating. Sure I know how to cook ‘adobo’ but I think I prefer Irvin’s…

I just asked him to modify it a little by adding some potatoes which he never did before. And it’ll definitely taste better with salted egg and tomatoes on the side. No salted eggs? Hard-boiled eggs can be a substitute too.

Hmmm... now I feel like eating 'adobo'. What about you? :) This recipe might help...

Recipe:
8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections
1 1/2 cups distilled white vinegar
3 garlic cloves, crushed
2 bay leaves
1/2 tablespoon whole black peppercorns, crushed lightly
1 cup water
3/4 cup soy sauce
3 tablespoons vegetable oil
Chopped scallions, for garnish

Accompaniment: Cooked rice

In a large kettle combine the chicken, vinegar, garlic, bay leaves, peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.
In a large skillet heat the oil over high heat until it is hot but not smoking and in it saute the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice.

*You can also use pork meat instead of chicken if you wish.