"As the national dish of the Philippines, chicken adobo recipes probably number in the gajillions. But Felina's takes classic ingredients and combines them with a little bit of history! Simple to make, this dish will definitely become a go-to recipe. Plus, the leftovers taste even better the next day...especially with a fried egg on top!"
1 ea whole chicken (3½ - 4 lbs), broken down into parts
1 ea head of garlic
3 ea bay leaves
2 tsp whole black peppercorns
1½ c cane vinegar
¾ c Filipino soy sauce
1 Tbs patis (or other fish sauce)
½ c cola
2 Tbs vegetable oil
Place the chicken pieces in a large bowl.
Peel the garlic and roughly mince, then add to the chicken, along with the peppercorns and bay leaves.
Pour in the vinegar, soy sauce, fish sauce and cola. Gently stir to combine, then place in the fridge to marinate for about 45 minutes.
Transfer chicken and all marinade to a dutch oven or pot, and bring up to a simmer. Cook for about 20 minutes, until chicken is just cooked through.
In a large skillet, heat the vegetable oil over medium high heat. Place the chicken in skin-side down to sear. Cook for about 3-5 minutes, until the chicken skin is crispy.
Pour the remaining cooking liquid over the top of the seared chicken and bring up to a boil. Lower to a simmer, and reduce the cooking liquid for another 20 minutes.
Serve with garlic rice.