Back to this Chicken Adobo, it is quite similar to the Chinese braised soy sauce chicken but with the addition of vinegar, bay leaves and black peppercorns. In fact, there are quite a number of Filipino dishes which taste sourish. Either vinegar or lemon/lime juices are use in the preparation. There are some meat dishes with Chinese influence too like their pig trotter stew which they also called 'hong bak'.
This recipe is very basic Chicken Adobo recipe which I modified slightly. It tastes savoury, sourish and has the flavour and aroma of black pepper. It's awesome.
I am sharing this post today in memory of dear Heinz who passed away suddenly this day 2016. Sadly missed and forever remembered by all of us.
3-4 chicken thighs - cut into 2 pieces
several pieces of dried bay leaves
4 tbsp light soy sauce
2-3 tbsp Apple Cider vinegar
4-5 cloves garlic - skinned and crushed
3 tsp sugar
1 tsp ground black pepper
1 tsp whole black peppercorns
1/4 tsp salt to taste
1 cup or more water
- Marinate chicken pieces with all the ingredients except whole black peppercorns, salt and water for 1-2 hours or overnight.
- Heat up a non stick pan, put in the marinated chicken [skin side first] to cook until nicely browned. Flip over.
- Pour in the marinating sauce and add in the whole black peppercorns and water.
- Bring to boil, cover then simmer for about 20-30 minutes over low medium heat until chicken is tender.
- Uncover and continue to cook until the sauce is reduced and thick.
- Dish up to serve with rice.