Ok, here’s my version of Chicken Adobo and is a take on the earlier one here. I think the chicken broth add a nice flavor to the sauce but it is non-traditional. This time we used boneless, skinless chicken thighs but I prefer to do it with bone in, skin on chicken parts.
Chicken Adobo – TKD
4-5 lbs. chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
1 cup Chicken broth or water
1 ea Onion – Diced
4 large cloves garlic, crushed or chopped
3/4 teaspoon black peppercorns or freshly ground black pepper
3 bay leaves
//If you have time, you can make it as a marinade first and let it set for a few hours to overnight. You can also do that if you want to grill the chicken instead.//
Brown the chicken in a large pot. Remove chicken and fry onions for 2-3 minutes then add the garlic. Fry till done.
Combine remaining ingredients and add the chicken back in. Bring to low simmer. Cover and let simmer for 30-60 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. I usually take the chicken out and boil the sauce till it reduces and then add the chicken back in after sauce is thickened and sauce is not boiling. Serve with steamed rice and/or Pancit Canton.
Add a can of Coconut milk – for a sweeter almost curry like sauce.
Add 1 T Ginger – Whole, take it out before you reduce the sauce.