Chicken Adobo

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   1. Combine the chicken with the vinegar, soy sauce, crushed garlic, peppercorns, and bay leaves together in a saucepan. stir to evenly coat(May be marinated up to 8 hours or overnight in the refrigerator ).

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   2. Over medium heat, let it come to a simmer. Cover with a lid and lower heat for a gentle simmer, stirring occassionally. The chicken will release a lot of liquid.

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   3. When the chicken is barely cooked through. Remove the pieces, draining and shaking off as much liquid as possible. Reserve the stewing liquid.

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   4. Heat a heavy gauge saute pan large enough to accomodate all the chicken pieces. Add the oil and swirl to evenly coat. Add the garlic and cook over medium heat until golden, constantly stirring to avoid burning. Remove the garlic and set aside.

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   5. Pan fry the chicken pieces in the garlic-infused oil over medium to high heat to get a deep brown sear. Turn to sear on all sides. Be careful with hot oil splattering. Some of the chicken pieces will stick to the bottom of the pan if the chicken was not drained well of its stewing liquid.

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   6. Once all the chicken pieces are seared, add the reserved stewing liquid and the sauteed garlic with the chicken in the pan. Let the liquid reduce over medium heat until slightly thickened.

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   7. Serve with steamed rice.

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   OPTIONS:

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   *You may add the sauteed garlic as garnish in a serving dish instead of being part of the sauce.

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    **Add finely minced/pureed chicken livers in the end of cooking as a thickener and flavor enhancer.

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    ***For color, infuse annato seeds in the olive oil before sauteeing the garlic.

No additional tips available.