Chicken and turkey
One of the best-known dishes in Filipino cuisine, chicken adobo is made by simmering chicken pieces with vinegar, soy sauce, garlic and bay leaves until the sauce thickens. Its tangy, salty balance makes it an economical main course served with boiled rice.
Mix the chicken pieces, vinegar, soy sauce, crushed garlic, bay leaves and black pepper in a saucepan. Leave to marinate for at least 10 minutes.
Add the water and simmer over medium heat, uncovered, for a few minutes to let the sharp vinegar smell evaporate.
Cover the pan and cook over low heat until the chicken is tender.
Uncover and simmer for a few more minutes until the sauce thickens. Caution: if you serve it before the sauce thickens, it will be watery.
Important: after adding the vinegar to the chicken, leave the pan uncovered and boil for a few minutes; otherwise, the sharp vinegar smell may dominate the sauce. Caution: continue cooking uncovered until the sauce thickens, or it will remain watery. Allergen: contains soy sauce (gluten).
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