I like Filipino Chicken Adobo, and I've tweaked the recipe a bit... I'd love to hear comments from those who have made Adobo?
First I cut a 5 lbs chicken in 10 pieces. I also cut the back and neck in 4 or 5 pieces.
Then I brown all chicken pieces including back and neck in oil a very hot skillet. Toward the end I add 12 garlic cloves, smashed and cut in big pieces, to slightly brown them as well. Then I remove the chicken pieces and reserve. I turn off the burner, discard the oil and deglaze the pan with a little water. If I have time I let the chicken and the pan cool off.
Then I place all the cold chicken pieces back into a cold pan, add 2 fresh bay leaves, a healthy dose of coarsely ground black pepper, 1 cup of rice vinegar, 1/2 cup of soy sauce, and 1 & 1/2 cup of water. I cover and simmer for 1/2 hour or so. If I have any leftover Adobo sauce in the freezer I'll add it as well.
Then I remove the chicken and boil the sauce for about 5-10mn to reduce (it doesn't really thicken much, just a tiny bit).
Then I turn the heat down and put the chicken back for a few mn to make sure it's hot, and serve over white rice.
I know the original Adobo recipe is much much easier, but I like to do it this way. Just made it tonight and it was absolutely delicious.