By: Aileen Anastacio
Serves 4 to 6 Prep Time 15 minutes Cooking Time 45 minutes
1 1/2 kilos chicken, chopped into serving pieces
3/4 cup vinegar
1/3 cup soy sauce
1/4 cup water
1 teaspoon whole black pepper
1 ounce garlic, roughly chopped
1 Place chicken in a medium saucepan.
2 In a medium bowl, combine vinegar, soy sauce and water. Stir well. Pour over the chicken. Add pepper and garlic.
3 Bring chicken to a boil, about 5 minutes, then reduce heat and simmer on low. Do not stir. Simmer for 30 minutes. Turn over chicken pieces to cook pieces evenly. Simmer for another 15 minutes.
4 Allow to cool.
5 To make adobo flakes: Get the white meat (preferably) and fl ake using 2 forks or your hands. Place on a plate or tray and allow to dry for 15 minutes.
6 In a small saucepan, add enough oil for deep-frying. Bring oil temperature to 375ºF. Gradually add the fl aked chicken and cook for 3 to 5 minutes or until golden and crisp. Drain on paper towels.
7 To assemble: Place rice on half the container. Pour some adobo sauce over the rice. Place crispy adobo flakes over the rice. Serve boiled adobo on the side with red egg and tomato as desired.