Recipe: Chicken Adobo

Serves 6 to 8

Marinade:

½ cup coconut vinegar or distilled white vinegar (see Kitchen Note)

½ cup soy sauce

½ teaspoon garlic salt

3 bay leaves

½ teaspoon finely ground black pepper

3 or 4 cloves garlic, crushed and peeled

2 pounds chicken parts (legs, thighs, or breasts with ribs)

2 to 3 tablespoons peanut or corn oil, divided

2 to 3 tablespoons minced garlic

1 tablespoon achuete (annatto powder) or substitute paprika (see Kitchen Note)

Steamed rice

1. Combine vinegar, soy sauce, garlic salt, bay leaves, pepper and crushed garlic in a large, nonreactive bowl or pan. Add chicken. Cover and marinate in refrigerator 8 hours or overnight. Turn chicken occasionally.

2. Remove chicken from marinade; reserve marinade. Heat 1 tablespoon oil in a large pot or Dutch oven (don't use cast iron) over medium-high heat. When hot, add minced garlic and stir-fry until golden-brown. Watch carefully — the garlic can burn easily. Remove fried garlic and reserve.

3. Add remaining 1 to 2 tablespoons oil and reduce heat to medium. Add chicken and brown well on all sides. Remove from pan and pour off excess fat. Sprinkle annatto powder or paprika into pan, stirring for about 30 seconds, then add reserved marinade and bring to a boil.

4. Put chicken back into pan and spoon some marinade over the pieces. Cover and simmer 40 to 45 minutes, or until chicken is fork tender. Remove chicken from pan and simmer cooking liquid until lightly thickened. Pour over chicken and sprinkle fried garlic on top. Serve with steamed rice.

Times Kitchen Note: Coconut vinegar and annatto powder are available at Asian markets.

From the former Oriental Mart