Filipino Adobong Manok

By MKMILLION

Can also use boneless skinless chicken pieces but be sure not to overlook or brown so they dry out.

Ingredients

• 1 Kilo Whole chicken (cut into parts) or choice cuts of breasts, thighs or wings. (2 1/2 to 3 lbs)
• 3/4 cup white vinegar
• 4 to 6 cloves crushed garlic
• 1 - 2 pcs. laurel (bay leaves)
• 1/2 each onion (sliced thinly)
• 1 cup water
• 1 teaspoon peppercorn
• 1/4 cup oil
• 1/4 cup soy sauce
• 1 teaspoon salt

Preparation

Step 1

1. In a large pot or Dutch oven, mix the chicken pieces with the vinegar, soy sauce, onion, garlic and seasonings. Let marinate from 1-4 hours in the refrigerator.
2. Add water, bring to a boil on the stove and lessen heat. Simmer for 30-45 minutes until chicken is cooked through and tender. Add water as necessary.
3. Remove chicken from sauce and pat dry. Heat oil in a skillet over medium-high flame and sauté chicken pieces to brown. Remove to a plate.
4. Boil down remaining sauce somewhat until thickened. Toss chicken pieces with sauce and serve up with rice.