How to cook filipino adobo

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Cut up a whole chicken. Remove skin where you can.

Roughly chop and crush a whole mess of garlic. Add two bay leaves.

To the chicken add about 1/4 cup soy sauce (note the Filipino brand Silver Swan here - I swear it makes a difference) a small handful of peppercorns and a heavy sprinkling of ground black pepper.

Add about 1/4 cup of Apple cider vinegar. The soy sauce::vinegar ratio should be 1::1.

Add a splash of water to the dish and throw it on high heat until boiling.

Keep on high heat for about 45 minutes. Turn it down after the chicken is fully cooked.

Keep covered while cooking. Enjoy the savory tangy smell of sweet adobo juice wafting through the air.

Potatoes are optional. Fry them in oil until golden brown and add to dish at the end.

Add potatoes at the end if you have them. They can steam until fully cooked. Now is the time to taste test the sauce - add more soy sauce if needed. And that's it! Serve over steamed rice. Masarap!

Watch the video: How to cook adobong baboy

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