This Filipino classic is one of Mr Black’s favourite dishes, and mine as well. I absolutely adore vinegar – as a child I would drink leftover dressing straight from my salad bowl. If you love vinegar, you’ll love adobo! Best of all it’s dead simple to make, perfect for either a midweek dinner or an easy party dish.
- 8 chicken drumsticks*
- 1 cup coconut vinegar (white or rice vinegar is fine)
- 1/4 cup good quality soy sauce (I prefer a light, Japanese soy such as Kikkoman)
- 1 teaspoon whole black peppercorns
- 3-4 bay leaves
- 8 garlic cloves, peeled
- Remove end of drumstick with a cleaver and reserve the ends for stock.
- Use a dry paper towel to grab and peel off skin from thigh.
- Place peppercorns, garlic, bay, vinegar and soy in a deep cast iron pot.
- Add chicken thighs and add just enough water to almost cover.
- Bring to a gentle simmer, stir and allow to cook uncovered for at least 45 minutes or until almost falling off the bone.
- Serve with chilli sauce, steamed rice and greens.
*You can also make this dish with some delicious pork belly if you’re feeling indulgent; just make sure you allow at least two hours for the meat to become really tender. Traditionally you’d remove the meat at the end and fry it till crisp and serve it with the sauce – definitely worth considering if you’re using pork belly!