Long time ago I had posted pork adobo but not everyone eats or likes pork so here is a chicken version of a Filipino classic, the Chicken Adobo. This dish is the National Dish of the Philippines and I guess this is our most popular dish as well so if you haven’t tried it yet this is the time
- 1 kg chicken thighs and legs
- 2 medium sized sweet potatoes (optional)
- 1 whole garlic, minced
- 1/2 cup water
- 1/2 cup vinegar
- 1/2 cup soy sauce (Philippine Soy Sauce not the Chinese Soy Sauce, they taste differently if you can’t find one you can use Kikkoman)
- 1 tbsp sugar
- 1 tsp cornstarch diluted in 3 tbsp water
- 4 pcs bay leaves
- 2 tbsp whole pepper corns
- If you will be using sweet potatoes, deep fry the sweet potatoes until cooked, set aside.
- In a large wok sauté garlic in oil using low heat until golden brown. Remove from pot and set aside.
- Add chicken and fry until brown on all sides.
- Add water, vinegar, soy sauce, peppercorn, bay leaves and sugar then bring to a boil and simmer for 25 minutes.
- Drain the liquid and in heat proof container then continue to cook chicken until dry and starts to fry again. Re-fry on its own oil for 5 minutes.
- Mix diluted cornstarch in the drained liquid then pour the mixture back into the wok together with the sweet potatoes (if using).
- Simmer for additional 5 minutes then serve.