CHICKEN ADOBO

CHICKEN ADOBO The Philippines

Adapted from E. Zamula of Potomac, Md.
In 4/99 Gourmet

2 LB. BONE-IN CHICKEN THIGHS
1 1⁄ C. WHITE VINEGAR *
6T. SOY SCE- KIKKOMAN
6 BAY LEAVES
2 TSP. BLACK PEPPERCORNS
2T. MINCED GARLIC

SEAR CHICKEN IN VEG OIL ON BOTH SIDES.
ADD REMAIN.INGREDS. COVER AND SIMMER 15 MIN.
UNCOVER, SIMMER ABOUT 15 MIN. UNTIL SAUCE THICKENS
AND COATS CHICKEN.

SERVE WITH LOTS OF RICE. IF YOU CARE ABOUT THE CHICKEN FAT,
YOU CAN REFRIG THE SAUCE UNTIL IT GELS., SKIM OFF FAT AND REHEAT OVER CHICKEN.


*(CAN USE CIDER VINEGAR OR CANE VINEGAR)
MOST RECIPES USE 2:1 VINEGAR TO SOY SCE.
SOME RECIPES ADD WATER

I USUALLY HAVE LEFTOVER SAUCE. IT CAN BE FROZEN AND RE-USED IN A NEW BATCH, ADDING INGREDIENTS AS NEEDED OR WATER TO THIN.

PHILIPPINOS ALSO MAKE THIS WITH PORK CHOPS.