Derived from Reynaldo Alejandro’s classic recipe from The Philippine Cookbook, I switched up the vinegar ratio (1/4 cup suka vinegar and 1/2 cup white vinegar)
Ingredients
1 3-pound chicken, cut into serving pieces
1/2 cup low sodium soy sauce
1/4 cup suka vinegar (this adds sweetness to the adobo)
1/2 cup white vinegar
1 head of garlic, crushed
2 bay leaves
1/2 tablespoon peppercorns
salt to taste
1 tablespoon oil
Directions
1. Heat oil in a large pot over medium heat.
2. Add chicken and garlic, and sear for 2 minutes on each side.
3. Add the soy sauce, vinegar, bay leaves, and peppercorns.
4. Simmer for 30 minutes, uncovered.
5. Remove chicken breast pieces (they’ll dry out if you cook longer) and continue to cook the dark meat for 5 more minutes.
6. Serve over hot white rice.
