Chicken Adobo (Adobong Manok)

As you all know adobo is a Spanish word for marinade. But for many Filipinos we cook our adobo as a stew, it’s like brining and braising at the same time. The basic ingredients of adobo is pork or chicken, soy sauce, garlic, vinegar, or you can add carrots and potatoes for optional condiments.
Ingredients:
1.2 lbs or half free range chicken, cut into serving sizes
300g chicken heart, if desired
4 garlic cloves, chopped coarsely + 1 head garlic, cut top off garlic head
1 medium size onion, chopped
2 bay leaves
2 tbsp vegetable oil
1 tsp whole black peppercorns
½ cup soy sauce
1 cup datu puti vinegar or white vinegar
50ml maggi savor classic
2 chili
1 tbsp patis or fish sauce
freshly ground black pepper
Preparation:

1. In a copper stew pan or any deep pan may available. Heat the oil at medium heat, saute the garlic and onion until fragrant.

2. Add the chicken pieces and chicken heart, cook for 2-3 minutes, stirring continuously until brown.

3. Add the vinegar, fish sauce, soy sauce, savor, garlic head, bay leaves, peppercorns, chili and pinch of black pepper, then stir for a few minutes. Since it was cooked in copper pan makes the process of chicken tenderization faster, its pouring on its own natural juice. You can add some water if you are using other material of your cooking pan. 

4. Cover with lid, bring to a boil, then reduce the heat to low and simmer for 20 minutes.

5. After 20 minutes, open the lid, skim the fat on top of adobo. Then season in salt and sprinkle with a little bit of msg if desired. Uncover and bring to a boil or keep simmering on low heat a further 10-15 minutes until the sauce reduced to your desired consistency.

6. When meat is very tender, remove from heat and serve with rice.