Chicken Adobo is one of the national dishes of the Philippines, and as is the case with most ethnic cuisines it relies on the cheapest cuts of meat. In this case thighs and legs are the best cuts to use. Chicken breast is too lean and dries out.
I like to make the dish spicier than they would in the Philippines, so this isn't the traditional recipe.
Ingredients:
4 lbs. chicken legs and thighs
1/3 Cup Regular old vinegar
1/3 Cup Soy sauce
1 Tbsp. Black Peppercorns
2 Bay leaves
2 Jalapeños chopped
5 garlic cloves smashed
Sesame Chili Oil (optional)
1 tsp. Sugar
1/2 of a large onion chopped
Toss all of the ingredients into a pot and let it simmer for about 2 hours.
That's it. Serve with rice. The leftover sauce is amazing.
All of the measurements are approximations, and you can adjust accordingly.
If desired, you can let the whole pot simmer uncovered for the second hour to really condense the flavors.
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