My favorite version of chicken adobo, I stack up on this when I do it in big batches. I use it making a crusty pannini, fried rice, canape topping or simply to papak like chippy! Lol. The crunch, savory appeal of this adobo just breaks my diet(?) everytime.
One of the many heirloom recipes from my Ilongga grandmother who had the most intense affair with the pots and pans, this Ilonggo adobo version uses ONLY vinegar as the the prime acid minus the soy sauce. Of course, slathered with LOTS of garlic and LOTS of LOVE! Lol.
Chicken adobo
1 and 1/2 kilo chicken breasts
3/4 cup cane vinegar
2 heads of garlic, minced
2 laurel leaves
1 tsp pamintang buo
salt and pepper to taste
1 cup canola oil
water
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Season chicken with salt and pepper.
In a frying pan, combine chicken, garlic, pamintang buo, laurel leaves, vinegar and cover with water.
Cook until chicken is cooked, crumbled and flaked. Once totally flaked, add about 3/4 to a cup of oil and fry some more until chicken becomes golden brown and crunchy.
The Eating Room 