Chicken adobo de la Edward

contributed by Edward G.

5-6 lbs chicken
1 large yellow onion, sliced
1 whole bulb of garlic, pressed or minced
4-6 bay leaves
1/2 cup of regular soy sauce
1/4 - 1/2 cup mushroom soy sauce
1/2 cup coconut vinegar
1/2 cup palm vinegar
1 - 1 1/2 cup brown sugar
5-7 whole cloves
black pepper to taste
2-3 tablespoons cooking oil (preferably coconut oil)

1. In a large pot, heat oil and brown garlic under medium heat. 
2. Add sliced onions and saute.
3. After onions have been sweated, turn up the heat to medium-high, throw in chicken, and brown.
4. Remove chicken just when the last bits of pink are about to be cooked. 
5. Add vinegars, soy sauces, bay leaves, cloves, and black pepper. 
6. Bring to a boil, lower heat heat to medium-low and cook partially covered for 10 minutes. If it gets too dry, add enough water to continue cooking.  This shouldn’t exceed 1/2 cup.
7. Cover and let simmer until dark meat chicken becomes tender. Serve hot.

Editor’s notes: adobo recipes vary throughout the Phillippines, differing in the spices used. This particular recipe comes from Edward’s family.

You can substitute regular soy sauce for mushroom soy sauce. Palm and coconut vinegars can be substituted with apple cider vinegar. 

Left over sauce makes an excellent fried rice dish.