- Chicken drummettes or any cut of chicken
- 2-3 cloves chopped garlic
- 1 medium to large chopped onion
- 1 cube chicken buillion
- garlic salt
- black pepper
- 1-2 bay leaves
- white distilled vinegar or rice vinegar
- soy sauce
- In large pot or dutch oven, heat pan with about 2-3 tablespoons of cooking oil (veggie, corn, canola will do)
- Add chopped garlic and onions to the pot - cook til translucent.
- Add chicken to the pot - cook til you can't see any raw-ness on the outside.
- Season chicken with garlic salt, black pepper, chicken buillion cube and bay leaf.
- Add soy sauce - I start pouring and count to 5, then stop.
- Add vinegar - I start pouring and count to 5, then stop.
- Stir and let it simmer away for about 20 minutes.
- Depending on the cut of chicken you use, you may have to skim any fat that have risen up from cooking.
- You can also continue cooking it until all the liquid is gone, and then it naturally fries itself in the oils left in the pan.
- Serve over hot steamed rice, preferable Jasmine.
- We find that adobo tastes better a day or so after, when the chicken has completely absorbed all the flavors. This recipe can also be used for pork (preferably pork belly) and beef.