Chicken Adobo

This recipe can be found on the masterchef website at www.masterchef.com.au/chicken-adobo.htm

Adobo in Filipino cuisine refers to stewing in vinegar. This is an extremely simple and very tasty recipe. Chicken thighs (you can use a mixture of thighs on and off the bone however I just used thighs off the bone) are placed in a large casserole dish and covered with malt vinegar, soy sauce, a whole head of sliced garlic, bay leaf and peppercorns. I used some cracked pepper rather than whole peppercorns so I didn't have to fish them out before serving! A whole head of garlic sounded an awful lot but it softened and sweetened as it cooked and certainly didn't dominate the dish. In fact none of the flavours dominated this dish...it was just yummy! The chicken is cooked until tender, the recipe suggested half an hour but mine simmered away for a good hour and was falling apart and delicious. Before serving you thicken the sauce with some cornflour. Serve with jasmine rice and steamed bok choy.

Rating 8-9 out of 10.