Description

What started as a means of preservation, adobo is now considered the "National Dish of the Philippines." Due to the geographical makeup of the Philippines, adobo varies slightly from region to region but what most Filipinos agree on is that the main ingredients consist of soy sauce (or salt), vinegar, and garlic. Black peppercorns and bay leaves are also key. The main proteins used are chicken or pork or a combination of the two. You can make squid or vegetable versions as well.

Directions

1. Gather the ingredients.
2. In a large Dutch oven or other heavy-duty pot, combine the soy sauce, vinegar, water, garlic, peppercorns, and bay leaves.
3. Add the chicken and marinate for 30 minutes at room temperature.
4. Place the pot over medium-high heat, bring to a boil, reduce heat to low to simmer, and cover. Cook at a gentle simmer until the chicken is tender, 30 to 40 minutes.
5. Remove the chicken from the braising liquid and place on a rack to dry.
6. Increase the heat to medium-high and reduce the braising liquid until the flavors are more concentrated, about 10 minutes. This will be your sauce. Set aside until the chicken is fried.
7. Add oil to a deep, heavy skillet over medium-high heat. When the oil reaches 350 F on an instant-read thermometer, and add the chicken in batches to not crowd the pan. Fry until golden brown on all sides, 6 to 8 minutes per batch.
8. Return the chicken to the Dutch oven with the reserved sauce. Toss the chicken in the sauce, then serve.