There are so many variations to this recipe, every family has their own. My own mother doesn't remember her recipe half the time, I had to pull teeth to get it out of her. I hope you enjoy the basic recipe I have here, and go on to experiment with your own flavors of adobo. For more reference on what this is, here's a link.
This is an easy way to cook chicken, with almost no mess, no fuss, and no work. It can be paired with any kind of staple starch you like, I prefer the classic Jasmine Rice I am accustomed to eating. Chicken adobo creates its own sauce, which I like to drizzle over my rice. The nice thing about it is I can cook a lot and it will last me a long time. The vinegar helps preserve the chicken, and it can always be reused with a nice stir-fry of leftovers.
Step 1: Ingredients
- Chicken (about 3-6 pounds should be fine.)
- Vinegar (1-2 cups)
- Soy sauce (1-2 cups)
- Bay Leaves (about 6)
- Peppercorns (1 tbsp)