“Filipino Chicken”

I love to cook Filipino food, especially Chicken Adobo or as my friends call it – “Filipino Chicken”.  It fills the kitchen with a special aroma of garlic, Filipino soy sauce, and sugar cane vinegar.  The sauce that the chicken cooks in is so flavorful that one night, my friend didn’t leave the table until he finished his meal and every last drop of sauce in the serving dish.

Filipino soy sauce and sugar cane vinegar can be found in Asian supermarkets.  If you don’t have access to such stores, try using white vinegar and soy sauce that can be purchased at regular supermarkets.

“Filipino Chicken” aka. Chicken Adobo

2 tbsp. canola oil

3½ lbs. (about 14) chicken drumsticks, skins removed and moisture patted dry

3 tbsp. finely chopped garlic

½ cup sugar cane vinegar

¼ cup Filipino soy sauce

1 dried bay leaf

1 tsp. freshly cracked whole black peppercorns

1. Heat the oil in a large skillet over medium-high heat.  Add half the chicken and cook, turning occasionally, for 4 minutes or until light golden brown.  When 1 minute is remaining, add the garlic.  Then, transfer the chicken and garlic to a plate.  Repeat with the remaining chicken.

2. Return the reserved chicken to the skillet and add the vinegar, soy sauce, bay leaf, and cracked peppercorns.  Bring to a boil, reduce heat to medium low, cover and simmer for 40 minutes, turning the chicken occasionally.  Then, uncover and simmer for about 5 minutes.  Discard the bay leaf.  Serve chicken and sauce over rice.