Chicken Adobo
- 8 chicken drumsticks (or 4 drumsticks and 4 thighs; about 2 1/2 pounds total)
- 4 garlic cloves
- 1 tablespoon vegetable oil
- 1/2 cup cider vinegar
- 1/4 cup soy sauce (preferably Kikkoman)
- 1 teaspoon black peppercorns
- 1 Turkish bay leaf or 1/2 California bay leaf
- Accompaniment: cooked rice
- Pat chicken dry.
- Coarsely chop garlic.
- In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, about 8 minutes for each batch.
- With tongs transfer chicken as browned to a plate.
- Pour off all but 1 tablespoon fat from skillet and in remaining fat cook garlic over moderately low heat, stirring, until golden.
- Add vinegar, soy sauce, peppercorns, bay leaf, and chicken, with any juices that have accumulated on plate, and simmer, covered, 15 minutes.
- Remove lid and cook mixture over moderately low heat, turning chicken occasionally, until sauce is thickened and coats chicken, about 15 minutes.
- Serve chicken with rice.
chicken, garlic, vegetable oil, cider vinegar, soy sauce, black peppercorns, turkish, accompaniment
Taken from www.epicurious.com/recipes/food/views/chicken-adobo-101518 (may not work)