Adobo is the immersion of raw food in a stock comprised variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The practice is native to Spanish cuisine.It was widely adopted in Latin America and other Spanish colonies around the globe, particularly the Philippines, where Filipino adobo is something of a national dish. There are many ways to cook adobo.
The cooking instruction below is the simplest way to cook this delicious dish. Ingredients 2 tablespoons vegetable oil, olive oil is better
3 lbs chicken thighs
3/4 cup white vinegar
1/4 cup soy sauce
1/4 tsp peppercorns (crushed)
1/4 tsp salt
3 cloves garlic (chopped or crushed)
2 bay leaves
1/4 of a medium onion (chopped)
2 medium size potato, cut into cubes (optional)
Instructions
1. Put all the ingredients in a casserole, mix it well and marinate for more than one hour.
2. Bring to boil, and then let it all simmer for about 40 minutes (or until the chicken is thoroughly cooked.)
3. If you want to add potatoes, cook it separately for best results. Fry it in low heat until soft (do not overcook).
Then mix it in the adobo when cooked.
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