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4 to 5 pounds chicken thighs

1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 teaspoon black peppercorns
3 bay leaves
Steamed rice, for serving
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Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leav
es in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3
Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer
for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauc
e is reduced and thickened and the chicken is tender, about 20 more minutes. Ser
ve with steamed rice.
Recipe courtesy of Corinne Domingo

Pork Adobo is pork cooked in soy sauce, vinegar, and garlic. This is considered
by many as the Philippine s national dish because of its popularity, ease in prepa
ration, and long storage life. Adobo is not only limited to pork and chicken, ot
her meats, seafoods, and vegetables such as squid, goat meat, veal, beef, shrimp
, river spinach can also be cooked this way. This Pork Adobo Recipe is one of th
e easiest and best that you will find.
There are different variations in cooking this dish (sometimes called regional v
ersions). This recipe is the most common and simplest of them all. I ll try to fea
ture other Adobo variations such as the Batangas Adobo and the Ginataang Adobo i
n our future posts. This Pork Adobo Recipe that we have here is the common versi
on of pork adobo.
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