Adobong Manok (Chicken Adobo)

2 to 3 pounds chicken, cut into serving pieces
1 whole bulb garlic, pounded and chopped coarsely
1 1/2 tablespoons whole black peppercorns, finely pounded
1 teaspoon whole peppercorns
3/4 cup native Philippine native vinegar (sukang Paombong, or Coconut vinegar)
1/3 cup Philippine soy sauce (Lauriat or Marca Pina)
3 laurel leaves

Marinate the chicken pieces with  the garlic, finely pounded peppercorns, whole peppercorns, vinegar, soy sauce, and laurel leaves in a wok for 30 minutes.

Bring to a boil for 25 minutes. Mix around every 8 to 10 minutes to allow all pieces of chicken to cook evenly. Lower heat and simmer for 10 minutes with the lid on.
*Serve hot with steamed  rice.


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