Time 1h10m Yield 6 Number Of Ingredients 9 Steps:
Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes. Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.
Time 45m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Boil chicken pieces in a large pot full of water until runoff of chicken is clear. Drain water out and add enough oil to saute chicken and garlic. Brown on all sides. You can do this in shifts if needed. Add equal parts of soy sauce and vinegar(can be more or less than 1 cup, just add enough to cover meat), as well as the bay leaves and seasonings to taste. Simmer for at least 20 minutes or until chicken is tender. Serve with white rice, which tastes best after rinsed off several times to remove the starch from it.
Time 2h Yield 6 to 8 servings Number Of Ingredients 7 Steps:
Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours. Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Serve with steamed rice.
Time 35m Yield 6 servings. Number Of Ingredients 9 Steps:
In a shallow dish, combine the first 6 ingredients. Add chicken; refrigerate, covered, 20-30 minutes. Drain, reserving marinade. Pat chicken dry., In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, 20-25 minutes. Discard bay leaf. If desired, serve chicken with cooking sauce.
Time 55m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Bring to a boil the first 6 ingredients. Simmer for about 50 minutes until the chicken is tender and sauce is reduced by half. I simmered with the lid on for about 35 minutes and took the lid off the last 15 to let the sauce reduce. Add salt to taste. Serve hot with rice.
Time 1h40m Yield 4 servings Number Of Ingredients 11 Steps:
Trim the excess skin and large lumps of fat from the chicken. Marinate the chicken pieces with the soy sauce and smashed garlic for 30 minutes. Remove the chicken pieces from the marinade (reserve the marinade) and pat dry. Heat the oil in a large, heavy-bottomed pot over medium heat. Once hot, place the chicken legs into the pan, working in batches if necessary, and brown on both sides. When all the pieces are browned, add the bay leaves and cracked peppercorns and cook until aromatic, about 1 minute. Return all the chicken pieces to the pot along with the reserved soy and garlic marinade and add the chicken stock. Bring to a low boil, then reduce to a simmer. Cover and cook until tender, about 40 minutes. When the chicken is tender, add the sugar and vinegar. Simmer another 10 minutes. Taste and adjust seasoning. The adobo should have a kick of vinegar but taste balanced. If desired, stir in some of the slurry to thicken the liquid into a sauce. Serve over steamed rice with a fresh grind of black pepper.
Time 4h Yield 4 servings Number Of Ingredients 8 Steps:
Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours. Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes. Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies. Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.
Yield 4 servings Number Of Ingredients 10 Steps:
In a container or a plastic food bag, combine soy sauce and garlic then marinade the chicken for 30 minutes. Place a medium pan on medium heat and add oil, once the oil is hot put the marinated chicken and brown (about five minutes). Pour in the remaining marinade and add water, then bring to a boil. Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender. Add the vinegar, stir and simmer for 10 more minutes. Add the sugar, salt, and stir. Then remove from heat. Enjoy!
