This is a recipe for a classic Spanish dish introduced to the Philippines during the Spanish Colonial Era. Rather than the Adobo meaning "sauce" in the Philippines, it refers to the chicken being cooked with vinegar.
1 ½ cups of white vinegar
3 Tablespoon vegetable oil
¾ Soy Sauce
4 Pounds of chicken
3 Garlic cloves, crushed
½ tablespoon whole black peppercorns, crushed lightly
2 Bay leaves
In a large pot, combine the chicken, vinegar, garlic, bay leaves, pepper and 1 cup of water. Bring the mixture to a boil, cover and let simmer for 20 minutes. Transfer the chicken to a plate and let the liquid boil until it reduces to 1 cup. This will take about 10 minutes.
Let the sauce cool, removing the bay leaves and skin fat from the surface. Serve the chicken on a rimmed plate, pouring the sauce over the chicken. Goes well with warm rice.
In a large skillet, heat the oil over high heat until hot. Be careful not to let it burn. Add the chicken and sauté it until brown, this will take about 5 minutes.