Adobo is a classic dish in the Philippines, where it is made with seafood, meat, poultry or vegetables. The key is the marinade, which is also used as the cooking liquid and reduces down to a luscious, intensely flavoured sauce.
- Chicken Thighs and Drumsticks 3 lb
- Vegetable Oil 2 Tbs
- White Vinegar 1/2 cup
- Soy Sauce 1/3 cup
- Water 1/3 cup
- Oyster Sauce 2 tsp (optional)
- Garlic 1 whole head, cloves peeled and thinly sliced
- Whole Black Peppercorns 2 tsp
- Bay Leaves 3
- Sugar 1 Tbs
- Combine the vinegar, soy sauce, oyster sauce (if using), water, garlic, peppercorns and bay leaves in a large ziplock bag. Add the chicken pieces, squeeze out the air and allow to marinate for 30 to 60 minutes.
- Remove the chicken pieces and pat dry with paper towel. Reserve the marinade.
- Heat the vegetable oil in a skillet until shimmering and brown the chicken pieces on each side. Allow enough time for the skin to crisp and brown before you turn the pieces over, about five minutes per side.
- Add the reserved marinade to the pan, bring to a simmer and cook, covered, for 15 minutes.
- Uncover the pan, add the sugar to the marinade and bring it to a boil. Allow to reduce for about five minutes, or until the sauce is smooth and thickened.
- Serve with steamed rice.