Saturday, December 13, 2008

Adobong Tuyo

Of all the versions of adobo that I've tasted and cooked, this is the version that I like best. Not too much liquid that it looks like a broth; but not too dry so I can still pour some of the sauce on top of my rice :) Best eaten with non-freshly cooked rice (a.k.a. kaning lamig). Even better when the leftover adobo is reheated the next day.

Adobong Tuyo

1/2 c white vinegar
1/2 c soy sauce (if outside the country, try to cook with light soy sauce instead of dark)
1/4 t black peppercorns
1 dried bay leaf
4 pcs chicken thighs, skin on
6-8 cloves of garlic, peeled
1 T oil
3 pcs medium potatoes, quartered

1. Mix together the vinegar, soy sauce, bay leaf and peppercorns. Adjust the ratio of vinegar and soy sauce according to taste, remembering that once the sauce thickens it will taste a lot saltier.
2. In a small saucepan, combine the chicken thighs, garlic, and the mixture above. Boil, covered, for around 20 minutes. Drain and reserve the liquid.
3. Heat the oil in a separate frying pan. Brown all sides of the potatoes in this pan.
4. Fry the chicken parts, along with the garlic, peppercorns and bayleaf that we boiled in the saucepan. Mince the garlic to release its aroma, and make sure to brown both sides of the chicken.
5. Add in the reserved liquid and simmer uncovered over low heat for around 15-20 minutes, or until the sauce is thickened and reduced to around four tablespoonfuls only. At this point, the chicken skin should have released some of its natural oil.
6. Serve with rice, accompanied with tomatoes and red egg if desired.

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