Filipino adobo style Chicken
Cooking time 45 minutes
8 Whole chicken legs; (about 4 pounds) – cut into drumstick and thigh sections
1 1/2 cups Distilled white vinegar
3 cloves Garlic; – crushed
2 Bay Leaves
1/2 tablespoon Whole black peppercorns; – crushed lightly
3/4 cup Soy sauce
3 tablespoons Vegetable oil
rice, cooked; as an accompaniment
In a large kettle combine the chicken, the vinegar, the garlic, the bay leaves, the peppercorns, and 1 cup water, bring the mixture to a boil,
and simmer it, covered, for 20 minutes.
Add the soy sauce and simmer the mixture, covered, for 20 minutes.
Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup.
Let the sauce cool, remove the bay leaves, and skim the fat from the surface.
In a large skillet heat the oil over high heat until it is hot but not smoking and in it saute the chicken, patted dry, in batches, turning it, for 5
minutes, or until it is browned well.
Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice.