Adapted from my mom - original Krystal recipe
Ingredients:
4 chicken breasts, cut up into 1 inch pieces
6 cloves of garlic, minced
1/2 cup soy sauce (Don't use low-sodium - I recommend an asian based soy sauce preferably a Filipino one)
1/2 cup vinegar (I recommend an asian vinegar -Distilled vinegar is too strong)
1/2 cup water (if needed)
2 tablespoons packed brown sugar
1/2 teaspoon whole peppercorns
1 to 2 bay leaves
Salt & Pepper to taste
Preparation:
1. Combine all ingredients in a large dutch oven or large pot. Cover and marinate chicken for at least 1 hour or overnight.
2. When you are ready to cook the chicken, bring the dutch oven to boil and then lower heat. Cover and let simmer for 25 minutes, stirring occasionally.
3. Uncover and simmer until sauce has slightly reduced or thickened - it should look a rich dark brown color. If sauce is too thick or salty, add a little bit of water. Season with salt & pepper. (I like my adobo a little more sour, so I add just a splash more of vinegar.)
4. Serve with steamed rice. I love adding the adobo sauce over my steamed rice - it's better than soy sauce.
Review: This isn't my mom's recipe, but it's still a good comparable. My mom didn't have measurements for me, she would say a little bit of this, and a splash of that. You need this much garlic, and never saying the actual amount. The best thing about adobo is its versatility and adaptability - make it to your tastebuds. I like my version a little sweet and sour compared to my mom's. Now, I need to figure out how to make lumpia and beef sinigang.
