Chicken Adobo

Chicken Adobo is a Filipino classic. We've tried making it many different ways; one of the most fun efforts was when our friend Michelle and her mom, who is from the Philippines, came over to teach us their method. We made a huge pot of adobo along with many other tasty treats.

This recipe is a slight modificiation of the one Michelle taught us. I have to warn you that it will smell up your house for quite a few days with a potent aroma. But it's fairly simple, exceptionally delicious and also quite inexpensive.

Chicken Adobo
(Makes 6 main dish servings)

12 bone-in chicken thighs (I take the skin off because it's healthier and also because I don't think there's anything quite so creepy as boiled chicken skin on your plate)
2 cups soy sauce
1  cup white  vinegar
2 1/2 cups water
4 teaspoons minced garlic
3 bay leaves
1 large onion, sliced in large slices
fresh ground black pepper to taste (other recipes we've tried call for whole peppercorns; one thing I like about this recipe is that you don't have to pick out the pepper corns).
Trim skin and excess fat from chicken. Put chicken in single layer in heavy pan. Mix other ingredients and pour over chicken. Cook on very low simmer for 1/2 hour, then turn chicken and cook additional 1/2 hour. Remove chicken and place on broiler tray or in shallow glass casserole which will fit under your broiler.

Strain liquid to remove onion pieces and bay leaves. Drain off as much fat as possible, using a fat seperater if you have one. After fat is removed, boil down the liquid until the sauce is thick enough to barely coat your spoon.

Preheat the broiler. Put chicken under broiler for 5-10 minutes. Turn and broil the other side another 5-10 minutes (depending on how hot your broiler gets). Serve immediately.