This is what we have for dinner last night, adobo. Adobo is the national dish of the Philippines, and an all-time favorite. No matter how many dishes you know still you keep on coming back cooking this dish. It is a very easy dish to prepare as you just mix everything and cook it. You can use beef , pork or eggplant or mixed with any meat of your choice. I like to have a lot of sauce, some like it thickened or dry (in which you fry the meat).
CHICKEN ADOBO
1 kg drumstick or chicken pieces
¼ c soy sauce
2 T vinegar
¼ c water
2 T Lea & Perins worcestershire sauce
2 t coarse salt
2 t peppercorn, freshly ground or whole
5-6 cloves garlic, finely minced
1-2 bay leaves
Combine all ingredients in the pot, except the water. Marinate it for at least 30 minutes. Cover chicken to the brim with water. Cook over medium heat until the water-vinegar evaporates (if you want thick sauce) or until the mixture reduced in half. Turn the chicken pieces to cook it evenly.
Options:
You can add potatoes or boiled egg.
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