By Ludy Montenegro Solheim of Kailua

5 pounds chicken thighs
1/2 cup vinegar
1/2 cup soy sauce
1 tablespoon sugar
1 whole cinnamon stick or 1 whole star anise
1 clove garlic, smashed
10 pieces peppercorn
2 bay leaves

In a kettle, place chicken, then add remaining ingredients. Cover and cook on high heat for 5 minutes. Reduce heat to medium and cook for 45 minutes. If extra-tender chicken is desired, cook on low for 45 minutes longer. Makes 11 (6.5 ounce) servings.

Note: To reduce fat content, leave skin on chicken during cooking to enhance flavor, then remove chicken skin before eating.

Variations: Can substitute 2-1/2 pounds chicken with 2 pounds lean boneless pork or beef; or substitute 4 pounds lean boneless pork only, sliced into desired serving-size pieces.

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