Chicken Adobo (Pinamalhan / ilonggo style)

This recipe is how my parents, aunties, uncles and grandparents cook chicken adobo, so I could confidently say that it's an ilonggo style recipe. It's dry, oily (chicken oil), and flavorful and it's best to eat with rice. Though, if you are on a diet, then consider yourself on a cheat day! It's even more tasty if you use the Philippine native chicken as opposed to the broiler one. 

This is very simple to cook. Try this and let me know what you think.

Ingredients:

• 1 kg or 1 whole chicken, chopped
• 1/4 cup soy sauce
• 1/2 cup vinegar
• thumb size ginger, minced
• 5 cloves garlic, minced
• medium size onion, sliced
• 3 pcs green chili pepper
• 1 tbsp whole black pepper
• 2 pcs bay leaves
• 1 tbsp atsuete powder
• 2 stalks lemon grass, knotted (optional - I usually include this when I'm using broiler chicken)
• 1 broth cube or any seasoning mix
• salt to taste

Cooking Procedure:

1. Combine all ingredients, except the green chili, in a cooking pot and marinate it for 30 minutes.
2. After marinating, heat the pot, cover, and simmer for 20 minutes.
3. By this time, the sauce is already thick. Taste it and adjust the salt/seasoning according to desired taste.
4. Add the green chili, mix and let the chicken absorb all the sauce until it oils.
5. Fry it on its own oil for about 3 minutes.
6. Serve and enjoy!

Serves 6