Courtesy of Rolyenne Rocero.
- 3 pounds chicken pieces
- ½ cup white vinegar
- ⅓ cup water
- ⅓ – ½ cup soy sauce
- 1 whole garlic, cloves separated, crushed, but left unpeeled
- 2 teaspoons whole black peppercorns
- 3 bay leaves
- 1 tablespoon brown sugar
Set aside the brown sugar, then place all the remaining ingredients in a large pan like a Dutch oven.
Using medium-heat, bring to a boil. Adjust the heat to the lowest setting and cook uncovered for 20 minutes.
Cover and then continue to simmer on low until the chicken pieces are tender, about 30-40 minutes. Once the meat is cooked, sprinkle the brown sugar on top. Gently stir to allow the sugar to be absorbed by the meat. Cover and cook for another 2-3 minutes.
Serve with a generous portion of rice.
“Chicken adobo is a dish that brings back childhood memories. After all, food is all about memories and memories are made with your loved ones. It was a favorite dish in our house when we were growing up. I have a distinct memory of my mom cooking it while we were doing our homework and waiting for her to tell us that dinner is ready. This simple chicken dish will always mean comfort food for me, my most cherished food memory.”