Adobo
8 servings
90 minutes
Adobo, the Filipino contribution to our "Golden Thousand": meat in vinegar-soy sauce. There, on the islands, adobo is made from pork and chicken, from vegetables, from squid and even from crickets. We made it from chicken legs.
1
Prepare all the ingredients.
2
Separate the chicken thighs and drumsticks.
3
Mix vinegar, soy sauce, a head of coarsely chopped garlic, bay leaf, ground garlic, and black pepper in a large bowl.
- Coconut Vinegar: 500 ml
- Soy sauce: 125 ml
- Garlic: 2 heads
- Bay leaf: 10 pieces
- Ground dried garlic: 1 tablespoon
- Black peppercorns: 1.5 teaspoon
4
Add the marinade to the chicken, mix it, cover with plastic wrap, and refrigerate for 4 hours to marinate.
- Coconut Vinegar: 500 ml
- Soy sauce: 125 ml
5
Remove the meat from the marinade and dry it. Save the marinade.
- Chicken legs: 2.5 kg
6
Heat oil in a heavy-bottomed pot and fry the chicken until golden brown. Set aside for a while.
- Vegetable oil: 40 ml
- Chicken legs: 2.5 kg
7
In the same dish, fry the remaining garlic, chopped similarly, until golden.
- Garlic: 2 heads
8
Return the chicken and pour in the marinade. Cover with a lid and simmer for 45 minutes.
- Chicken legs: 2.5 kg
- Coconut Vinegar: 500 ml
- Soy sauce: 125 ml
- Bay leaf: 10 pieces
- Ground dried garlic: 1 tablespoon
- Black peppercorns: 1.5 teaspoon
- Ground black pepper: to taste
9
Then remove the lid and simmer the sauce for about 10 minutes.
10
Serve with rice.