Chicken Adobo

Chicken adobo is the most popular of the Filipino dish or maybe the Philippines' national dish. There are many ways of cooking adobo but the common ingredient is soy sauce and vinegar that creates a right blend of saltiness and tasty flavour. This dish is perfectly served with steamed white rice.

· 500 g chicken, sliced serving size, (bone-in and skin on or you can cook it without the skin)
· cooking oil
· 1 cup soy sauce
· 4 tsp cup rice or white vinegar
· 3 cloves garlic, smashed
· 1 onion, chopped
· 2 asian chili(cut into 2 or 3)
· 3 bay leaves
· 12 peppercorns (you can use ground pepper instead if you like)
· 1 1/2 cups chicken broth (or 1 can coconut milk and 1/2 cup chicken broth)
· salt


In a large non-sticky sauce pan, sauté garlic and onion then add the chicken parts. Mix well until meat turn brown. Add the soy sauce, chicken broth, pepper and bay leaves. Mix well. Add the vinegar and do not mix. Turn heat down to medium low. Cover the pan and let it boil for 15 minutes.

Adjust the seasonings you can add pepper and salt.