Filipino "Adobo"-Style Chicken

Name: Filipino "Adobo"-Style Chicken
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 6 to 8 servings
Ingredients: 8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections; 1 1/2 cups distilled white vinegar; 3 garlic cloves, crushed; 2 bay leaves; 1/2 tablespoon whole black peppercorns, crushed lightly; 1 cup water; 3/4 cup soy sauce; 3 tablespoons vegetable oil; Chopped scallions, for garnish; Accompaniment: Cooked rice

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Level: Easy
Total: 1 hr 50 min

Prep: 10 min
Inactive: 30 min
Cook: 1 hr 10 min

Yield: 6 to 8 servings

Level: Easy
Total: 1 hr 50 min

Prep: 10 min
Inactive: 30 min
Cook: 1 hr 10 min

Yield: 6 to 8 servings

Ingredients

8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections

1 1/2 cups distilled white vinegar

3 garlic cloves, crushed

2 bay leaves

1/2 tablespoon whole black peppercorns, crushed lightly

1 cup water

3/4 cup soy sauce

3 tablespoons vegetable oil

Chopped scallions, for garnish

Accompaniment: Cooked rice

Directions

In a large kettle combine the chicken, vinegar, garlic, bay leaves, peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.
In a large skillet heat the oil over high heat until it is hot but not smoking and in it saute the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice.