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Filipino Chicken Stew


1 1/2 pounds boneless chicken thigh
1/2 cup white vinegar
1/2 cup onion; chopped
5 tablespoons soy sauce
1 teaspoon black peppercorns; coarsely crushed
4 bay leaves
2 1/2 tablespoons sugar
1 cup water
1/2 teaspoon garlic; minced
1/2 cup fresh mushrooms; sliced
salt to taste

1. Rinse chicken under cold water and pat dry. Cut into 1/2 inch thick pieces. Place aside in a thick pot. 2. Make a marinade of vinegar, soy sauce, sugar, garlic, peppercorns, bay leaf, and 1/4 cup of the water and add this to the chicken in the pot. Let sit for about 1/2 hour stirring occasionally. 3. Meanwhile, sauté the onions in about 1 Tbsp. of oil until translucent and fragrant then put aside. 4. Bring the pot of chicken and marinade to a boil and lower the heat. Let it simmer for about 10 minutes then add the mushrooms and remaining water. 5. Once again bring to a boil and season with salt if necessary. 6. Garnish with cilantro and serve with hot rice and a side dish of Bagoong Vegetables. - - - - - - - - - - - - - - - - - - NOTES : Adobo is considered as the Philippines national dish. As the name suggested, this is one of the many Spanish-inspired inclusions in the Filipino cuisine. There are many variations to the technique and ingredients employed in the preparation of this dish but the common ground to all is the subtle sourness of vinegar and the aroma of garlic and bay leaf. Pork or tofu may be used in place of chicken.

Yield: 1 serving

Preparation Time: 0:00

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