Chicken Adobo

By cortanez

Ingredients

• 2 1/2 lbs chicken thighs, drums, and/or wings with skin
• 1/3 c white vinegar (use spiced datu puti vinegar, if available)
• 2 T soy sauce
• 1 tsp salt
• 3 cloves garlic, crushed
• 1 small bay leaf
• 1/4 tsp pepper
• 1 T sugar
• 1/2 c water
• 2 T cooking oil
• 3 T water
• 1 T corn flour

Details

Servings 4
Adapted from en.wikipedia.org

Preparation

Step 1

Combine all ingredients (except cooking oil, water, and corn flour for slurry) in a pot and let stand for at least 30 minutes or longer. Longer marination will make the meat more flavorful and tasty.

Simmer covered for 1 hour or until the meat is tender, stirring occasionally. Make sure the meat does not stick to the pan. The liquid will reduce and thicken. Remove meat from the sauce and drain on paper towels. (NOTE: Proper draining is important since it will reduce the amount of oil spattering when frying.)

Heat cooking oil in skillet. Brown meat on all sides. Transfer to a serving dish.

Pour off all remaining oil from skillet. Add reserved sauce along with a slurry of 3T water to 1T corn flour. Cook for a few minutes to reduce further, scraping all browned bits sticking to the pan. Pour sauce over meat and serve.