Chicken Fried Adobo

Adobo is one of the viands that Filipinos love most. I have tasted adobos from different small and big restaurants and I have noticed that somehow they have the same taste (with soy sauce), same color (brown), and with laurel leaf!

So now, I want to share an Adobo recipe that I have learned from my mother. It is so easy to prepare but has a better taste than the "common" adobo that I usually taste and eat at small and big restaurants. It has a very appetizing smell and distinct taste that you and your family would love to eat more. This recipe is best served with steamed rice.

Ingredients:
1 kg. dressed Chicken cut in desired size
1 head garlic
1/2 tsp. ground pepper
2 tsp. refined salt
1/2 cup vinegar
1/4 cup water
2 tbsp. cooking oil

Procedure:

1. Clean chicken in water. Set aside.
2. Pound and crush garlic.
3. In a pot combine garlic, salt and ground pepper. Combine well (Better to smash all the ingredients with bear hands to extract garlic flavor).
4. Pour in water and vinegar. Stir.
5. Put the chicken and bring to boil for 5 minutes.
6. In a pan, heat cooking oil, fry the chicken until it is golden. Then, bring it back to the pot.
7. After frying all the chicken, fry the crushed garlic until it is golden. Then, bring it back to the pot.
8. For the second time, boil the chicken fried adobo for 3 minutes (This will blend well with the vinegar).

Serves 4-5 pax.

Tips:

• Taste the mixture before putting to a boil. If not satisfied with the mixture, you can customize by adding more refined salt or ground pepper, water and vinegar to suit your taste.
• Best served 5 hours after cooking.