Filipino Chicken Adobo

Chicken Adobo

The Filipino people have a very simple and unfettered view of food. That doesn't mean that it's plain, far from it. It's very easy to prepare, just a few clean, whole ingredients, and yet, tremendously flavorful. You see, when you take a very basic and simple approach to food preparation, you learn how to get the most from each and every ingredient. This recipe is no exception.

4 lbs. chicken thighs (bone in, skin on)
1 tablespoon olive oil
½ cup white vinegar
½ cup premium soy sauce
4 cloves garlic (crushed)
1 tsp. black peppercorns
3 bay leaves
1 bunch scallions (sliced thinly, for garnish.)
Steamed white rice for serving

In a large skillet, heat the olive oil over medium high heat.
Place the chicken thighs, skin-side down, into the pan and cook until the skin is golden and crispy.
Turn the chicken over and add the remaining ingredients.
Reduce the heat to medium low, cover, and simmer for an hour, or until the chicken comes off the bone easily.
Remove the chicken from the pan, and increase the heat to medium high, bringing the liquid in the pan to a boil.
Remove the bones and skin from the chicken and discard.
Shred the chicken into small chunks with two forks or by hand, and return it to the pan once the sauce has thickened.
Stir to coat evenly, garnish with green onions, and serve with steamed rice.

The Filipino people have a very simple and unfettered view of food. That doesn’t mean that it’s
plain, far from it. It’s very easy to prepare, just a few clean, whole ingredients, and yet,
tremendously flavorful. You see, when you take a very basic and simple approach to food
preparation, you learn how to get the most from each and every ingredient. This recipe is no
exception.