A popular Pinoy favorite, Adobong Chicken (or Chicken Adobo) can have different recipe versions. It can also be cooked with baboy (pork) or just all baboy and no chicken. Some people also like to add some sugar to it to make the sauce a little sweet. It's a real easy meal to prepare too.

This version is a combination of my mom's and my lola's recipe for Adobong Chicken. So, here goes my first recipe post:

Ingredients:
1 kilo chicken (around 2.5 lbs or 4 medium chicken legs if ur "stateside")
1/3 cup white vinegar
2 tablespoon garlic
1 bay leaf, crushed
2-3 tablespoon toyo (soy sauce)
salt to taste
1/2 teaspoon paminta (peppercorn or black pepper)
water
1 tablespoon oil

1. Combine chicken, vinegar, 1 tbsp. garlic and salt and pepper. Bring to a boil.
2. Simmer uncovered until tender, around 10 minutes.
3. If the sauce is reduced, add about 1/2 cup water.
4. Remove the chicken from the sauce.
5. In a separate pan, fry chicken until browned well.
6. Add soy sauce and bayleaf. Simmer for a few more minutes.
7. Add the sauce again.

Notes:

• Vinegar amount is dependent on the kaasiman or sourness level. I guess you gotta do some taste-testing or trial-and-error on this to know the proper amount.
• There are various versions of this recipe. See below for more links about Filipino food:
  

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 40-50 minutes
Yield: 3-4 servings