Adobong Manok

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 - 2pcs. laurel (bay leaves) • 1/2 onion (sliced thinly) • 1 cup water • 1 teaspoon peppercorn • 1/4 cup oil • 1/4 cup soy sauce • 1 teaspoon salt

METHOD

(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.

NOTE

Adobo is often regard as the national dish of the Philippines. Its origins are with the Spanish colonizers, but the Filipinos happily adapted it as their own. The vinegar marinade makes a dish that stores very well and can be eaten over a few days. Endless varieties of Adobo exist with each region having its own specialty. Besides the popular pork and chicken, there is fish and squid Adobo, green bean Adobo and even eggplant Adobo.