Ingredients
- –Adobo Marinade–
- 3/4 cup vinegar
- 1/2 cup soy sauce
- 1 whole garlic bulb, crushed (more if you like)
- 2-3 Bay Leaves
- small handful of whole pepper corns
- –Plus–
- 3 lbs chicken legs and thighs
- (you can use with pork or beef too)
Directions
- Combine marinade ingredients in a large pot. Add chicken and bring to a boil, then reduce heat and simmer about 1/2 an hour.
- Take chicken out and either put it under a broiler or put it on a very hot grill and cook about 10-12 minutes to brown up nicely.
- Meanwhile, bring marinade back to a boil and boil until reduced by about 1/2.
- When chicken is done, put on a large serving platter and pour Adobo sauce over it and serve.
- Store leftovers in sauce, will keep a week. Supposedly it’ll keep without refrigeration, but I’ve never tried it. (I never ate it as leftovers at my MIL’s house either.)
- I’m not sure of cooking times if using pork or beef. I just know she made it with that too. The pork I know she slow cooked on low heat (200F I’m guessing) in oven for hours.
