Chicken or Pork Adobo
- 4 pounds chicken, cut into 8 pieces, or chicken wings (or substitute cubed pork shoulder or belly)
- 2 cups low-sodium soy sauce
- 2 cups white distilled vinegar
- 2 cups water
- 4 bay leaves
- 6 ounces garlic, peeled
- 1 ounces black peppercorns
- 2 ounces canola oil
Adapted from sandiegouniontribune.com
In a large pot, add all ingredients except canola oil. Bring to a simmer and cook for about an hour and a half or until meat is tender.
Using a slotted spoon remove meat from liquid; set meat aside to slightly cool.
Place liquid back on heat and reduce by half.
Warm a large sauté pan over medium heat and add canola oil. Add meat to pan and sauté lightly, then add ¾ of the reduced sauce.
Bring to a simmer and reduce sauce again until sauce starts to glaze and sticks to meat.
Serve with white rice.