This has quickly become one of our favorite meals. I was lucky enough to live with a sponsor family when I was activated after 9/11. They were the family of a fellow shop mate of mine. They fed me all of their wonderful Filipino specialties. Lola, the grandmother, made the best Chicken Adobo. Seriously. I begged her to make it once a week and make enough for us to take for lunch the next day. Oh yeah….
Now, fast forward to a month ago when I found this recipe for Chicken Adobo. I was so excited I made it the next day. It was great, but it wasn’t Lola’s(p.s.-I always make a recipe the way it’s written the first time, out of respect to the cook. Then, if needed, I adjust). So, I made it 2 more times and figured out what I needed to adapt in order to bring back the memories.
Adapted from Burnt Lumpia
1 teaspoon canola oil
8 pieces of dark meat chicken(i used all thighs the first time, and a mix thighs and legs after)
5 cloves of garlic, minced
1/3 cup soy sauce
1/3 cup balsamic vinegar
1/3 cup apple cider vinegar
1 teaspoon whole black peppercorns
2 bay leaves
Take out a large saucepan.
Heat the oil in the pan under medium heat.
Once the oil shimmers, place the chicken pieces, skin side down, in the pan.
Let it brown for 5 minutes and then flip over and let it brown on the other side for 5 minutes.
Take the chicken out of the pan and place on a plate. Pour off all but 1 tablespoon of the oil.
Place the garlic in the pan and saute for about a minute.
Slowly poor in the vinegars and soy sauce. Be careful! the fumes can cause you to tear up.
Turn the heat down to low.
Scrape up the bits and goodies from the bottom of the pan, add the peppercorns and bay leaves.
Add back the Chicken and juices, bring to a simmer, cover, and cook for 15 minutes.
After 15 minutes, take off cover and cook for another 15 minutes, spooning the juice over the chicken every once in a while.
Once done, pull out the bay leaves and serve over white or brown rice.