Chicken Adobo Recipe

INGREDIENTS:

• ½ kilogram chicken legs or thighs
• ¾ cup vinegar
• ¾ cup soy sauce
• 2 bay leaves
• ½ teaspoon brown sugar
• ¼ teaspoon whole peppercorns
• ¼ cup and 1 tablespoon vegetable oil
• 1 head garlic, crushed
• 1 teaspoon cornstarch, dissolved in 1 tablespoon of water

INSTRUCTIONS:

1. Remove the bones from the chicken legs or thighs and for further use, you can keep it in a fridge and make chicken stock.
2. Make the marinade: Combine vinegar, soy sauce, bay leaves, sugar and peppercorns. Pour over the chicken. Keep it in a fridge for 2-3 hours but preferably overnight.
3. Heat the vegetable oil in a large sauté pan. Sauté the garlic until it turns light brown in color. Pour in the chicken and the marinade. Bring to a boil then lower heat to a simmer. Let simmer for 15 to 20 minutes or until the chicken is fully cooked and tender.
4. Remove the chicken from the pan but leave the sauce in the pan. In a frying pan, pour in the remaining ¼ cup vegetable oil and brown the chicken pieces quickly, removing each piece as it browns.
5. Add the dissolved cornstarch to the sauce and bring to a simmer. Return the chicken to the sauce in the pan and heat through.
6. Serve

Source: Gutom Ako

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