By Maria Krohn
My mom made chicken adobo for me and my siblings in the Philippines, but she used pork belly instead of chicken (chicken or pork are both delicious). Now that I’m married, I make it for my own children so they can know their heritage from both sides. They love it and ask for it on a regular basis.
2 lbs. chicken
8 Tablespoons soy sauce
5 cloves garlic (chopped)
3 Tablespoons cooking oil
1-1/2 cups water
3 bay leaves
1 teaspoon peppercorns
1/4 teaspoon salt
4 Tablespoons white vinegar
Cut up the chicken into small pieces.
Combine chicken, soy sauce, and garlic in large bowl. Marinate chicken for at least an hour.
Heat cooking pot. Pour in cooking oil. When the pan is hot, pan fry the marinated chicken for 2 minutes on each side or until browned a little.
Pour in the remaining marinade. Add water and bring it to a boil.
Add bay leaves and peppercorns.
Simmer for 30 minutes or the chicken is tender.
Add vinegar and salt and stir and cook it for 10 minutes.
Serve hot with jasmine rice.