Ingredients

• 1 kg chicken legs or chicken wings
• 3 tbsp soy sauce
• 2 tbsp white vinegar
• 4 cloves garlic, crushed
• 2 bay leaves
• 1 tsp black peppercorns
• 1 tbsp oil
• 1 onion, sliced
• 250 ml chicken broth
• 1 tbsp brown sugar (optional)
• Spring onions for garnish
• Cooked rice for serving

Method

1. Marinate the chicken legs in soy sauce, vinegar, two crushed garlic cloves, bay leaves and peppercorns for at least 30 minutes, or longer for more flavor.
2. Heat the oil in a large pot over medium heat. Add the remaining garlic and the sliced onion, and sauté until the onion is soft.
3. Remove the chicken from the marinade (reserve the marinade) and brown the chicken pieces in the pot until golden on all sides.
4. Add the reserved marinade and chicken broth, and let the dish simmer over low heat for about 30–40 minutes, or until the chicken is tender.
5. Stir in the sugar for a touch of sweetness, if desired.
6. Remove the pot from the heat, and garnish with fresh spring onions. Serve your chicken adobo with steaming hot rice.

Vegetarian variation with tofu

If you prefer a vegetarian version, you can replace the chicken with 500 g firm tofu cut into cubes. Follow the same marinade and cooking steps, but reduce the cooking time, as tofu requires less time to absorb the flavors.