Kling’s Chicken Adobo

Tita Kling

Kling’s Native Chicken Adobo

Print Recipe
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs native chicken cut into serving pieces
  • 1/3 cup Datu Puti Vinegar
  • 1/4 cup Datu Puti Soy Sauce
  • 5 cloves garlic crushed (not minced, keeps it rustic)
  • 1 thumb-sized piece ginger sliced thin (highly recommended for native chicken)
  • 2 to 3 dried bay leaves
  • 1 teaspoon whole black peppercorns Do not use ground pepper
  • 1 1/2 cups water
  • 2 tablespoons cooking oil
  • 1 teaspoon brown sugar brown sugar adds depth, white sugar works too
  • Salt to taste add at the end only if needed

Method
 

  1. Marinate: Combine chicken, soy sauce, half the garlic and peppercorns in a bowl. Cover and marinate overnight in the refrigerator. The longer it sits the deeper the flavor.
  2. Sear: Heat oil in a heavy pot over medium-high heat. Remove chicken from marinade and reserve the liquid. Brown chicken on both sides, about 2 to 3 minutes per side. Set chicken aside.
  3. Build the base: In the same pot add remaining garlic and ginger. Saute until fragrant, about 30 seconds.
  4. Simmer: Return chicken to the pot. Pour in reserved marinade and water. Bring to a boil then reduce heat. Cover and simmer for 35 to 45 minutes. Native chicken needs the full time.
  5. Add vinegar: Pour in the Datu Puti without stirring. Let it boil untouched for 2 to 3 minutes then stir gently. Add brown sugar.
  6. Finish: Simmer uncovered another 10 to 15 minutes until sauce reduces. Taste and add salt only if needed. Serve with lots of rice.