This dish took a long time to develop, after many hit and misses, although hubby never seemed to complain, I think I've finally perfected Chicken Adobo. This dish is a regular for us now especially served over hot steamed rice.
8 boneless chicken thighs or any cut of chicken, quartered
2-3 cloves chopped garlic
1 medium to large chopped onion
1 tsp of black pepper
1 bay leaf
1/3 cup vinegar
3 tbsp soya sauce
½ cup of water
In large sautee pan (aluminum pots may react with the vinegar), heat pan with about 2-3 tablespoons of cooking oil (veggie or canola will do)
Brown the chicken then place in a plate.
Saute chopped garlic and onions in the pot - cook until translucent.
Add chicken to the pot and add vinegar, bay leaf, soya sauce, water and pepper.
Bring to a boil, stir and then let simmer on low heat for about 20 minutes. This ensures almost all the liquid is gone, and then it naturally fries itself in the oils left in the pan.
Serve over hot steamed rice.