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Cooking is a kind of art and also there are various kinds of cooking that you might discover. You can come to be a chef or you can just attempt to grasp the art of cooking great dishes within your home. Many jobs in the work environment employ chefs, prep-cooks and managers that likewise oversee chefs. We hope this Filipino Chicken Adobo recipe can aid make you a better chef.

You need kilo chicken cut into pieces.
Use garlic 4-5 garlic cloves crushed and the remaining minced.
Provide oil.
You need to prepare bay leaves.
Use peppercorn.
You need to prepare white vinegar (sugar cane or balsamic goes well too).
Provide soy sauce.
Use water.
Prepare sugar.
Prepare Optional: peeled hard-boiled eggs and/or potatoes cut in quarter.

Marinate chicken in soy sauce and vinegar with the crushed garlic for at least 2 hours or even overnight. The longer the chicken stays in the marinade, the tastier and flavorful it becomes..
Heat oil in pan and cook remaining minced garlic until light golden brown. Set aside toasted garlic as toppings later. Remove chicken from the marinade (keep marinade sauce) and pan fry chicken in the same oil as the garlic for about 3-5 minutes per side or until it browns a little. Don't worry about having to cook chicken through just yet, as you will still let it stew later..
Put back marinade sauce from earlier and add water, sugar, peppercorn, and bay leaves. Add optional potatoes and peeled hard-boiled eggs. Let it simmer for about 20-30 minutes. You will know chicken is cooked once it is fork tender is starting to release oil. I like my adobo on the drier side so I let the it simmer until the sauce thickens and mostly evaporated..
Serve with white rice topped with toasted garlic and enjoy!.

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