The first Filipino dish I learned to make was chicken adobo and it's still the only thing that I have made. I got this recipe from a late friend of mine, Sheridan over the numerous food conversations we used to have over WhatsApp. I miss you S.
1/2 cup apple cider vinegar
1/2 cup light soy sauce
1/2 cup of chicken stock
4 bay leaves
1 tsp black peppercorns
1 tsp brown sugar
8 cloves of garlic
1kg chicken wings/drummets
2-3 tbsp oil
coriander/spring onion (optional)
Mix all the ingredients together in a bowl except the chicken.
Heat a large saucepan over medium heat and add the oil.
Brown the chicken on all sides before adding in the other ingredients.
Bring to a simmer and reduce the heat to low. Cover the pan and allow it to simmer for about 20 minutes.
Then, cook uncovered until the sauce reduces down to become nice and sticky.
Serve over rice and garnish with spring onion/coriander, if using any.