Adobo is the Philippines national dish and a favorite with many people here in the Islands. Adobo is not only a dish, but is also a type of cooking.
What most people think of when they hear the word “adobo” is a stew with the basic elements of chicken and pork in a sauce of white vinegar, soy sauce, garlic, and peppercorns. The variations are endless and whether served dry or moist, whole or shredded, the subtle sourness that makes the dish unique is always present.
Almost anything can be cooked adobo style: beef, fish, shellfish, and vegetables, in addition to pork or chicken, are excellent.
3 pounds chicken thighs, skin and all visible fat removed, cut into serving pieces
1/2 cup white vinegar
1/2 cup soy sauce
1/4 cup peppercorns, crushed
1 teaspoon Brown sugar
5 garlic cloves, crushed
3 bay leaves
Salt to taste
Combine all ingredients in a pan, cover and allow to marinate one to three hours. Bring to a boil, then lower heat and simmer for 30 minutes. Uncover the pan and allow to simmer for an additional 15 minutes or until most of the liquid has evaporated and the chicken is lightly brown. Good served with white rice and a side of diced tomatoes, sliced scallions, seasoned with salt and pepper.
Serves 4 to 6