3 pounds skinless chicken thighs, cut in cubes
1/4 cup soy sauces
2 bay leaves (Laurel leaves)
1 teaspoon crushed peppercorns
1 chicken bouillion (Optional)
1/2 cup apple cider vinegar or cane vinegar
8 cloves garlic, crushed
1/2 cup water or chicken stock
1/2 tablespoon cornstarch plus 1 tablespoon water
1 tablespoon canola oil
1 medium onion, chopped
1 tablespoon fermented black bean, rinsed and coarsely chopped
Combine chicken, garlic, peppercorns, bay leaves, vinegar, soy sauce and water in a pot. Heat until boiling and stir frequently. Turn heat to medium and let simmer for about 30 minutes. Stir occasionally.
Mix cornstarch and set aside. Drain the sauce from the chicken and set aside. Add the canola oil, stir in the onion and the fermented black beans cook for 5-10 minutes or until the onions are soft.
Then add meat to the sauce and cornstarch mixture. Let it simmer for 10 minutes or until the sauce thickens. Serve immediately with brown rice.
*This is my version of chicken adobo. If you ask a Filipino, everybody has its own version. It might depend on what part of the Philippines they come from or a recipe taught by the mother or a grandmother. The main ingredient has to be meat, garlic, vinegar, , soy and peppercorns. Everything else, it’s really by taste and preference. Some put sugar but for me I prefer to taste of the vinegar and lots of garlic.
You can use chicken breast, just make sure you don’t over cook it or else the meat will be too dry. Usually in a Filipino kitchen we use cane vinegar but I find it tastier with the apple cider vinegar. You can use also lite soy sauce if you want with less sodium. Add salt and pepper to adjust to your taste. Serve with steamed brown rice. This is definitely the Filipino comfort food. enJOY!