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Braised in soy sauce and vinegar — often called the national dish of the Philippines.
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Rooted in a pre-colonial technique of preserving meat or fish by braising it in vinegar and salt, the dish later took its current name from the Spanish word "adobar" (to marinate). Chicken or pork is simmered in soy sauce, vinegar, garlic, and bay leaf — the classic version — though **the recipe varies so widely by household and island** that it's said "there is no single true adobo." It stands as a representative dish of Filipino cuisine, cherished both at home and abroad.
Cut the chicken into bite-sized pieces. Crush the garlic.
In a pot, combine the chicken, soy sauce, vinegar, garlic, bay leaf, and peppercorns; marinate for 30 minutes.
Place the marinated pot directly over medium heat, and once boiling, skim the surface.
Cover and simmer over low heat for about 20 minutes.
Uncover and reduce until the sauce thickens.
Season with sugar, and serve with rice to finish.