Traditional Chicken Adobo Sa Gata serves 4-6 a Filipino recipe
2 to 2 1/2 lbs. chicken bone- in thighs
1 whole head garlic, cloves smashed
1/4C.soy sauce
1/3 C. cane vinegar or white vinegar, divided
1 or 2 tsp. neutral oil
2 or 3 dried bay leaves
1 1/2 tsp. whole peppercorns, lightly crushed
1/2C. water
1 C. coconut milk-first pressed if available
optional ( regional)
2 or 3 Thai chilies
1 small onion sllced, sliced ( not always traditional but common in home kitchens)
Combine chicken, garlic, soy sauce and half the vinegar
Marinate 30 minutes (or cook immediately- both are authentic)
Heat oil in heavy pot over medium heat .Remove chicken from marinade & brown on all sides.
Add garlic from marinade and saute until fragrant.
Pour in marinade, remaining vinegar, bay leaves, peppercorns and water.
Do not stir for the first 5 minutes - this allows the vinegar to mellow. simmer uncovered 20-25 minutes until chicken is tender and the sauce reduces.
Lower the heat and stir in the coconut milk. Simmer 10-15 minutes until the sauce thickens
Taste and adjust saltiness with a splash of soy or water- not sugar.
Optional, let oil slight separate for a richer, traditional finish.
remoce bay leaves before serving.
