INGREDIENTS:- 1 Kilo Whole chicken ( cut into parts ) or choice
- cuts of breasts, thighs or wings.
- 1 cup white vinegar
- 1 head garlic ( firmly chopped ) portioned into two
- 3 pcs. laurel ( bay leaves )
- 1 cup water
- 1 teaspoon peppercorn
- 3 table spoons oil
In a deep skillet, brown chicken in oil.
Add vinegar, soy sauce, first portion of garlic, laurel, peppercorn and water. Bring to a boil, lower the fire and cook uncovered for 10 minutes. When it gets too dry just add 1/2 cup of water.
Cover and let simmer until chicken becomes tender.
In a deep pan, cook remaining garlic until it becomes soft golden-brown. Add the chicken and cook until lightly crispy and pour the rest of the adobo sauce.
Serve hot.
Add vinegar, soy sauce, first portion of garlic, laurel, peppercorn and water. Bring to a boil, lower the fire and cook uncovered for 10 minutes. When it gets too dry just add 1/2 cup of water.
Cover and let simmer until chicken becomes tender.
In a deep pan, cook remaining garlic until it becomes soft golden-brown. Add the chicken and cook until lightly crispy and pour the rest of the adobo sauce.
Serve hot.
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