Adobo is a simple and hearty Filipino dish. In this version, chicken is marinated in vinegar and soy sauce, then slowly cooked with garlic and spices. Serve over steamed white rice.
Ingredients:
2 cups coconut vinegar
½ cup soy sauce
2 heads garlic, peeled and coarsely chopped, divided
10 bay leaves
1 tablespoon garlic powder
1 ½ teaspoons ground black pepper
3 teaspoons annatto powder, divided
5 ½ pounds cut-up chicken parts
3 tablespoons vegetable oil, divided
Directions:
Combine vinegar, soy sauce, 1/2 of the chopped garlic, bay leaves, garlic powder, pepper, and 1 ½ teaspoons annatto powder in a large bowl. Add chicken, stir to coat, cover, and refrigerate for at least 4 hours.
Remove chicken from marinade and pat dry. Reserve marinade.
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chicken until brown, about 4 minutes per side. Remove skillet from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a small skillet over medium heat. Cook and stir remaining 1/2 of the chopped garlic until brown, about 3 minutes. Add remaining 1 ½ teaspoons annatto powder, lower heat and simmer, about 3 minutes.
Pour annatto mixture over chicken and add reserved marinade. Bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. Uncover and cook until sauce has reduced slightly, about 10 minutes more.
