Ingredients
2 lb. chicken pieces
2/3 c. vinegar
2 Tbsp. crushed garlic
2 bay leaves, crushed
4 to 6 Tbsp. soy sauce
salt and pepper to taste
1 Tbsp. oil
Method
Sources
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Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Filipino adobo base — soy, vinegar, garlic, bay leaf braising
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Filipino adobo base — soy, vinegar, garlic, bay leaf braising
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Combine chicken, vinegar, 1 tablespoon of the garlic, bay leaves, soy sauce and salt and pepper to taste. Boil, then simmer, uncovered, for about 10 minutes or until tender. If the sauce is reduced, add about 1/2 cup water. Simmer, covered, until done (about 30 minutes more). Remove meat from sauce. Saute remaining garlic, in a skillet, in the oil, for a more pronounced flavor. Add the chicken and fry until light brown. Add the adobo sauce. Serve with white rice.