This is a traditional Philippines dish Nancy and stumbled across this recipe when searching for something interesting to do with chicken a while ago. This recipe is adapted from the epicurious.com recipe though there are many out there and of course they are all a little different and many call for marinating the chicken in the vinegar and soy sauce. We did not have the time for that after wasting the afternoon in Ikea, and it was very tasty with out it.
The first time we made this, the recipe that we were using called for a special cane vinegar, but that really tasted a lot like plain simple white vinegar which is what we used this time.
4 whole chicken legs (6 drumsticks and 2 breasts which is what we had)
1 1/2 cups white vinegar (rice or white wine would probably be good too)
3 garlic cloves, crushed
2 bay leaves
1/2 tablespoon whole black peppercorns, crushed lightly
3/4 cup soy sauce
1 cup of water
1 tablespoon of brown sugar (if using white vinegar)
Add the vinegar, garlic, bay leaves, black pepper and water into a large pot.
Add the chicken pieces bring to a boil and simmer for about 20 minutes, then add the soy sauce.
Simmer for a further 20 to 30 minutes until the chicken is very tender. Lift the chicken out and place in an ovenproof baking pan skin side up.
Place in a 450 oven to crisp up the skin a little, you can also do this by frying it skin side down. While the chicken is crisping add the brown sugar to the cooking liquid (if you used white vinegar) this sweetens it just a little, if you used rice, or white wine vinegar you probably would not need to do this. Then boil and concentrate down until it is about half the amount and has a wonderful tangy intense flavour.
Remove the crisped up chicken from the oven.
Place the chicken on a bed of rice and then pour on the sauce, you may not need all of it and if yours is a little greasy take the fat off the top before using.
We topped it off with a little chopped cilantro more for colour than anything else and served with an Asian coleslaw.
The first time we made this, the recipe that we were using called for a special cane vinegar, but that really tasted a lot like plain simple white vinegar which is what we used this time.
4 whole chicken legs (6 drumsticks and 2 breasts which is what we had)
1 1/2 cups white vinegar (rice or white wine would probably be good too)
3 garlic cloves, crushed
2 bay leaves
1/2 tablespoon whole black peppercorns, crushed lightly
3/4 cup soy sauce
1 cup of water
1 tablespoon of brown sugar (if using white vinegar)
Add the vinegar, garlic, bay leaves, black pepper and water into a large pot.
Add the chicken pieces bring to a boil and simmer for about 20 minutes, then add the soy sauce.
Simmer for a further 20 to 30 minutes until the chicken is very tender. Lift the chicken out and place in an ovenproof baking pan skin side up.
Place in a 450 oven to crisp up the skin a little, you can also do this by frying it skin side down. While the chicken is crisping add the brown sugar to the cooking liquid (if you used white vinegar) this sweetens it just a little, if you used rice, or white wine vinegar you probably would not need to do this. Then boil and concentrate down until it is about half the amount and has a wonderful tangy intense flavour.
Remove the crisped up chicken from the oven.
 |
| Crisped and ready |
We topped it off with a little chopped cilantro more for colour than anything else and served with an Asian coleslaw.
Thank you for posting your version. I've been collecting adobo recipes. I'm a Filipino expat and an adobo meal always hit the spot whenever I have the homesickness bug attack. I like mine a mix of pork belly and chicken with Thai finger chilies.
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