I call this my sweet and sour adobo recipe, as it tastes sweeter with a hint of sourness than what my mom used to cook for me. The sweetness comes from the rice vinegar; the sourness comes from the sukang massim.
Ingredients
3/4 cup rice vinegar
3/4 cup Datu Puti sukang maasim + 1 chili pepper
1/4 cup soy sauce
1 bulb garlic, peeled and crushed
3 bay leaves
1 1/2 teaspoon ground black pepper
3 lbs chicken, cut into pieces
Directions
1. In a large bowl, combine vinegar, soy sauce, bay leaves, chili pepper, and garlic. Add chicken and pepper. Cover and refrigerate for 1 to 2 hours.
2. In a large pot, heat the chicken and marinade over high heat. Stir occasionally to make sure the chicken is covered in the marinade. Bring to a boil, then reduce the heat and summer. Cook for 20 to 25 minutes.
3. Remove chicken. Reduce sauce for 5 minutes. Return chicken and cook for an additional 20 minutes.
4. Serve over white rice.
Total cook time: 50 minutes
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