Chicken adobo cum paksiw (chicken braised in vinegar & sugar)

Name: Chicken adobo cum paksiw (chicken braised in vinegar & sugar)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: En
Ingredients: 1.2 kilogram or 2.5 libras, chicken legs, cut up to serving sizes, washed several times and then thoroughly drained is our lead character.; 8 gloves garlic, peeled and crushed; 1 large or 2 medium onions, peeled and chopped, - 2 pieces laurel or bay leaves; 1 teaspoon whole peppercorn; half to be cracked; 2 teaspoons iodized salt or to taste; 2-3 teaspoons white sugar or to taste and ¾ cup natural vinegar (please adjust according to the level of acidity of the type you are using).; Additionally, we need about 2 tbsp of vegetable oil.

Main Dish

Very Easy

40 min

Ingredients

1.2 kilogram or 2.5 libras, chicken legs, cut up to serving sizes, washed several times and then thoroughly drained is our lead character.
8 gloves garlic, peeled and crushed
1 large or 2 medium onions, peeled and chopped, - 2 pieces laurel or bay leaves
1 teaspoon whole peppercorn
half to be cracked
2 teaspoons iodized salt or to taste
2-3 teaspoons white sugar or to taste and ¾ cup natural vinegar (please adjust according to the level of acidity of the type you are using).
Additionally, we need about 2 tbsp of vegetable oil.

Preparation

Preparation15 min

Cook time25 min

In a large heavy pan or wok, heat the oil and fry garlic until it is slightly browned.
Add in onions and cook until it is translucent. Add in chicken pieces and continue sautéing until the meat renders its own liquid and fat.
Continue braising on medium heat until the meat is partially cooked, the liquid basically dried up and the meat sizzled in its own fat releasing a fragrant smell.
Add in bay leaves, whole peppercorn, cracked pepper, salt, white sugar and vinegar. Do not stir until it is briskly boiling.
Lower the heat and continue cooking with the lid on. When the meat is just tender, adjust the seasoning and level of vinegar.
Continue cooking until the sauce is reduced, somewhat oily and chicken is fork tender.
You can skim off some of the oil if it's rather too much, otherwise leave as it is. It's sparklingly full of flavors.
Transfer in serving platters. Serve warm with lots of steamed rice.
Like most adobo, you can accompany it with some chopped tomatoes or pickled green papaya for complementary tastes.

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RReelandgrill

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Rate this recipe:

Excellent !!! Very good Good so so Not good

4/5, 2 votes 1 comment

anonymous

30/10/2011

I am learning to cook Filipino dishes through the help of all these wonderful recipes through the internet.
I just cooked this last night for first time .... excellent ... easy to follow instructions and those pictures truly helpful. My husband couldn't wait to eat it and was really satisfied . I think next time,
I'll make it a littl more saucier ( as my husband requested ). But the result ...
easy to cook, delicious, tasty with the cooked onions
and garlic. Thank you for sharing.... Moore

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