Chicken Adobo Recipe (My Version)

• marinade:
• 3 pounds chicken drumsticks and/ thighs - take off skin (or 8 pieces of drumsticks).
• 1/2 cup reg. soy sauce
• 1/2 cup rice vinegar
• 3/4 cup water
• 4 bay leaves
• 1/2 teaspoon of whole black peppercorns -
• 1/2 teaspoon crushed peppercorns
• 4 cloves of sliced garlic
• for cooking:
• 2 tablespoon oil, any kind is fine
• 2 or 3 medium onions, sliced

1. 1. Take the skin off the chicken
2. 2. Put chicken in a non-metallic bowl or glass tupperware.
3. 3. pour in soysauce + vinegar + water. Add bay leaves, sliced garlic and peppercorns. Mix well. Try to make sure that the chicken are all lined up and covered with the liquid.
4. 4. Make sure you turn the chicken at least once after putting it in the fridge to marinade for 3 to 6 hours... or more, but no more than 12 hours. I usually try to make sure the chicken gets the same amount of marinading time on each side.
5. 5. When ready to cook, take chicken out and slice the onions.
6. 6. in a large pot or large pan (one that has a lid) - heat pan to medium high, add 2 tablespoons of oil
7. 7. pan fry the chicken until brown on each side, turn chicken several times so that it doesn't stick to the pan/pot.
8. 8. Taken chicken out when it's brown on each side, put it back into the marinade
9. 9. quickly add the sliced onions to the pot/pan, sautee for about 4 to 5 minutes.
10. 10. pour chicken and marinade into the pot, stir and bring to boil
11. 11. once it boils, turn down the heat to a simmer...low-medium (but it depends on your burner).
12. 12. Cover and simmer for 30 to 40 minutes, stir occasionally.
13. 13. When the chicken is done, you can take the bay leaves out. I usually leave them in.

marinade, chicken, soy sauce, rice vinegar, water, bay leaves, peppercorns, garlic, cooking, oil, onions

Taken from www.epicurious.com/recipes/member/views/chicken-adobo-recipe-my-version-50063065 (may not work)