For Filipinos, adobo is the same common and favorite dish as borscht is for us. And in the same way, each housewife has her own secret and her own zest of this dish. Despite the fact that the dish comes from the Philippines, all products are everyday, those to which we are accustomed

Summary

Ingredients

• Chicken – 1 piece
• Soy sauce – 150 g
• Vinegar – 100 g
• Water – 200 g
• Bay leaf – 7 pieces
• Corn starch – 1 tablespoon. l.
• Black pepper – 1 teaspoon.
• Sweet paprika – 1 tablespoon l.
• Bulb onion – 1 piece
• Garlic – 1
• Salt

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Instructions

1. Cut the chicken into small pieces.
2. Mince the onion and sauté in a pan over medium heat for 2 min until softened. Mince the garlic and add to the pan, sautéing for 1 min more.
3. Add the chicken pieces to the pan.
4. Pour in 200 g water, 100 g vinegar, and 150 g soy sauce. Add 7 bay leaves and 1 tablespoon paprika. The sauce should cover the chicken almost completely.
5. Bring to a boil, then cover with a lid and reduce heat to low. Simmer for 20-25 min, turning chicken pieces every 5 min until tender.
6. Transfer the chicken to a separate pan and cook over medium-high heat for 5 min, turning every 2 min, until golden brown.
7. In the original pan with the sauce, remove the lid and simmer over medium-high heat for 3-5 min to reduce slightly.
8. Return the cooked chicken to the sauce. Stir in 1 tablespoon cornstarch until well blended. Simmer over low heat for 5 min until the sauce thickens. Season with salt and 1 teaspoon black pepper to taste. Serve hot.

The dish comes out very juicy. Serve with rice and sauce. Enjoy your meal.