INGREDIENTS:
Chicken and marinade
2 chicken thigh and legs
1/2 cup soy sauce
1/2 cup white vinegar
For cooking
3 tbsp extra virgin olive oil
3 garlic cloves
2 small brown onions
1 1/2 cups (375ml) water
2 tsp salt
1 tsp fresh ground black pepper
4 green onions/scallions
2 bay leaves (fresh) or 3 dried
Serving:
4 green onions/scallions,
sliced (garnish)
Cooked rice
DIRECTIONS
Mix the chicken and marinade ingredients in a bowl.
Heat 3 tbsp of oil in a skillet over high heat. Add garlic, onions and scallions. Cook until brown.
Add the chicken with marinade, water, salt and black pepper. Make sure the pot/pan has a cover. Bring it to a simmer then turn heat down to medium-high. Simmer for 10 minutes then add the bay leaves.
Flip the chicken. Keep simmering for another 10–20 minutes until chicken is cooked.
If the sauce is still watery, remove the chicken and set aside on a plate and let the sauce simmer by itself. Put the chicken back when the sauce consistency is to your liking.
Serve and enjoy! Garnish the rice and chicken adobo with the sliced scallions.
Total cook time: 30–45 minutes.
Bon appétit! Enjoy.
