HOW TO COOK "CHICKEN ADOBO"

"Chicken Adobo" is one of the famous dishes in the Philippines. Almost every Filipino knows how to cook this delightful chicken adobo. But what is the history behind this famous Filipino cuisine?
Actually, Adobo came from a Spanish word 'adobar' which means marinade in seasoning or sauce. So it is basically a process of cooking that involves meat or seafood together with vegetables marinated in vinegar, soy sauce, and garlic which is browned in oil and simmered in the marinade.

CHICKEN ADOBO INGREDINETS:

(adapted from March 2007 Sunset Magazine Easy Chicken Adobo recipe)

1 Tbsp. achuete oil (you can also use canola or vegetable oil, but I have lots of achuete left)
8 bone-in chicken thighs, with skin
5 cloves garlic, minced
2/3 cup apple cider vinegar
1/3 cup soy sauce
1 tsp. whole black peppercorns
2 bay leaves

Heat the oil in a large saute pan over medium to high heat. When the oil begin to shimmer, place the chicken in the pan, skin side down, and cook until browned, about 5 minutes. Flip the chicken over and brown the other side for another 5 minutes.

Removed the browned chicken from the saute pan and place in a large bowl. our off all but 1 tbsp of the drippings from the saute pan and return to low heat. Add the garlic and vinegar, make sure to scrape the bottom of the pan with a wooden spoon. Add the rest of the ingredients and stir to combine. Return the chicken to the pan, along with any accumulated juices from the bowl, and simmer in gently. After the liquid reaches a simmer, cover the saute pan and cook for 20 minutes.

After 20 minutes, uncover the pan and increase the heat to medium, cooking for 15 minutes and more until the sauce thickens to your liking. While the chicken cooks, occasionally stir and spoon sauce over the chicken. Remove the bay leaves and serve over with a hot white rice. Drizzle the chicken and rice with the sauce.