This recipe for chicken adobo comes from Lee Johnson, co-founder of Bong Bong’s Manila Kanteen. It’s known as the unofficial national dish of the Philippines.
1. Heat the oil in a casserole over a medium-high heat and brown the chicken pieces on all sides. Remove to a plate. Turn down the heat to medium and lightly fry the garlic until just brown. Return the chicken to the dish and add the soy, vinegar, bay and peppercorns, and turn the heat back up to medium-high.
2. Using a non-metal spatula, scrape up any garlic from the bottom of the casserole. Lay the onion slices over the chicken and bring the liquid to the boil. Reduce the heat to medium so it maintains a simmer and cover. Cook for 20-25 minutes or until the chicken is cooked through and the onions have softened.
3. Remove the lid and continue to cook for another 10 minutes to reduce the liquid slightly. Serve with steamed rice.