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Chicken Adobo

Source of Recipe

Unknown


List of Ingredients

3/8 cup soy sauce
1/2 cup white or rice vinegar
1 tablespoon chopped garlic
2 bay leaves
1/2 teaspoon freshly ground black pepper
1 dried chipotle pepper
1 whole (3- to 4-pound) chicken, cut up (with
legs
separated from thighs); or use 2 pounds
bone-in
thighs or leg/thigh pieces cut in two


Recipe

1. Combine all ingredients with 1 cup water
in a covered pot large enough to hold the
chicken in one
layer. Bring to a boil over high heat; reduce the
heat
to medium-low or low (you want a slow
simmer,
nothing more). Cook, covered, about 30
minutes,
turning once or twice, until chicken is cooked
through. (You may prepare the recipe in
advance up to this point; refrigerate the
chicken, in the liquid, for up to a day before
proceeding.)
2. Meanwhile, start a charcoal or wood fire or
preheat a gas grill or broiler. The fire need not
be too hot, but place the rack just 3 or 4 inches
from the heat source.
3. Remove chicken, and dry it gently with
paper or cloth towels. Boil liquid over high
heat until it is reduced to about 1 cup; discard
bay leaves and chipotle; keep sauce warm.
Meanwhile, grill or broil chicken until brown
and crisp, 5 minutes per side. Serve chicken
with sauce and white rice.


Makes 4 servings