Okay about this recipe... To be honest, it was my first time trying adobo. I found this recipe on a cookbook I bought not too long ago and I was way excited to try it. It was really tasty and I liked it a lot. I used only chicken breast but thighs would be really good, too, I think. You're supposed to marinade the chicken for at least 2 hours in the refrigerator but I didn't because I hadn't read the instruction ahead and it was already late so I skipped the marinade part. But next time, I'm definitely marinading the chicken for 2-3 hours so that all the flavors in the sauce soaks right into the chicken. But it still tasted excellent.
Chicken AdoboAdapted and changed from New Asians Cooking Cookbook
1-2 lbs chicken breasts or/and thighs, cut into pieces
6 cloves garlic crushed
1 cup apple cider vinegar
1 1/2 cups chicken stock/broth
1 bay leaf
1 tsp coriandr seeds
1 tsp black peppercorns
1/4 tsp paprika
1/5 tsp tumeric
3 tablespoons soy sauce
2 tablespoons sugar *optional
2 tablespoons oil
Combine all the ingredients, except the oil, in a large bowl. Cover and refrigerate for at least 2 hours.
Transfer the mixture to a large heavy-based pan, bring to the boil over high heat, reduce the heat and simmer, covered, for 30 mminutes. Uncover the pan and continue cooking for 10 minutes, or until the chicken is tender. Remove the chicken from the pan and set aside. Bring the liquid back to the boil and cook over high heat for 10 minutes or until reduced by half. Heat the oil in a wok or large non-stick frying pan and add the chicken in batches, cooking over mdium heat for 5 minutes, or until crisp and brown. Serv the reduced sauce mixture over the chicken pieces and accompany with rice.
*If the sauce does not thicken to your desired consistency, mix 1 tbs cornstarch and 1 tbsp water and pour it into the sauce and stir to thicken.