Chicken Adobo

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 1/2 lbs cut-up chicken
• 1 clove garlic, halved
• black pepper, to taste
• 2 tablespoons vegetable oil
• 2/3 cup water
• 3 tablespoons soy sauce
• 2 tablespoons distilled vinegar
• 2 tablespoons red wine vinegar
• 1/4 teaspoon garlic powder
• black pepper, to taste
• 1 bay leaf
• 1 tablespoon cornstarch
• 1 tablespoon water

Recipe

• 1 cut chicken thighs and drumsticks apart, if not already done.
• 2 cut tips from wings.
• 3 remove any excess fat and excess skin.
• 4 cut breast into 2 halves, if not already done.
• 5 rub chicken pieces all over with the cut garlic.
• 6 sprinkle with pepper.
• 7 heat oil in a dutch oven.
• 8 add chicken pieces and cut garlic.
• 9 cook over medium heat for 10 minutes, turning to cook all sides.
• 10 combine water, soy sauce, vinegars, garlic powder, and a sprinkle of pepper in a small bowl.
• 11 pour over chicken.
• 12 add bay leaf.
• 13 bring to a boil.
• 14 reduce heat and simmer for 30 minutes, covered, turning chicken occasionally, until tender.
• 15 put chicken pieces on a platter and keep warm.
• 16 strain cooking liquid into a small pot.
• 17 let stand a few minutes to let fat rise to the surface, and skim off.
• 18 combine cornstarch and water until smooth.
• 19 bring contents of pot to a boil.
• 20 gradually stir cornstarch mixture into the boiling liquid.
• 21 boil, stirring, until slightly thickened.
• 22 spoon over chicken.
• 23 serve with boiled rice.