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Chicken Adobo - Filipino Style (Chicken in Tart Garlic-Pepper Sauce)

Chicken Adobo - Filipino Style (Chicken in Tart Garlic-Pepper Sauce) comes together with Soy Sauce, Garlic, Freshly Ground Black Pepper, Whole Canned Tomatoes With Their Liquid, and Bay Leaves. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1/4 cup
• 10
• 1 tbsp
• 1 1/4 cup
• 1 cup
• 2
• 3 lb
• 2

Method (preview)

1. 1

   The day before cooking the chicken, take a large glass or stainless-steel bowl and combine in it the soy sauce, garlic, black pepper, vinegar, tomatoes (break them up with your hands as you add them to the bowl) and bay leaves.

2. 2

   Add the chicken, making sure it is almost completely submerged in the marinade.

3. 3

   Lightly cover and refrigerate 12 to 24 hours.

4. 4

   When ready to cook, turn the mixture into a heavy 4-quart pot.

5. 5

   Bring to a gentle bubble, cover and cook 25 minutes, or until the center of a chicken thigh is heated to 175 degrees F. on an instant-reading thermometer.

6. 6

   With tongs, remove the chicken to a plate.

7. 7

   Meanwhile, film a 12-inch straight-sided saute pan with the olive oil.

8. 8

   Heat over medium high.

9. 9

   Arrange the chicken pieces skin down to brown, standing back because they may spatter.

10. 10

    Adjust heat so chicken doesn't burn.

11. 11

    When they are a deep rich brown on one side, turn the pieces and scatter the onion around them.

12. 12

    Brown, adjust the heat, and move the onions around so pieces don't burn.

13. 13

    Then, with a slotted spoon, transfer the chicken and onions to a serving bowl.

14. 14

    Pour the boiled-down pan juices over them and serve.

15. 15

    You could garnish the adobo with a scattering of thinly sliced scallions.

16. 16

    You could easily cook this up to the point of browning the chicken, and keep it overnight in the refrigerator.

17. 17

    Serve the adobo with rice and a slaw of Napa cabbage dressed with fresh ginger, scallion, rice vinegar and a little Asian sesame oil.

18. 18

    Contributed to the FareShare Gazette by Chupa; 19 June 2007. www.fareshare.net