Chicken Adobo
Ingredients
- 1 (~5 LB) chicken, parted, breasts sliced
- Or 10-ish drumsticks?
- ~300g yellow onion, quartered and sliced
- 8 cloves garlic, crushed
- ⅔ cups white vinegar
- 1⅓ cups soy sauce
- 15g grated ginger
- 1 tbsp garlic powder
- Medium-coarse black pepper
- 3-4 bay leaves
Utensils
- 6 QT enameled cast iron dutch oven
- Wooden spatula
- Tongs
- Measuring cup
- Large cutting board
- Chef's knife
- Large prep bowl
- Small prep bowl
Instructions
- Season chicken with garlic powder.
- Fry the chicken pieces until golden brown on both sides, then set aside.
- In the measuring cup, mix vinegar and soy sauce. Add roughly enough pepper to cover the surface. Add a couple of bay leaves (more if they're old) and the ginger.
- Sauté the onion and garlic.
- Add the mixture.
- Add half a cup of water?
- Add the chicken. Some will stick out. It's okay; as the chicken cooks, is stirred, and rests, it'll settle in.
- Bring to a boil.
- Reduce heat to low, cover, and simmer until the chicken is tender and cooked through, about 40 minutes. Stir at least every 10 minutes.
Dutch Oven
6 QT
Heavy lidded pot that goes from stovetop to oven. The workhorse for chili, braises, and anything that starts with a sear and ends with a long simmer.
Open utensil pageCutting Board
Several sizes live in the kitchen. A damp towel underneath stops it sliding.
Open utensil pageChef's Knife
The default knife for almost everything. Keep it sharp; a dull one is more dangerous than a sharp one.
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