This document provides a recipe for chicken adobo with 8 steps. It begins by marinating chicken pieces in soy sauce and garlic for 1-3 hours. The chicken is then cooked in hot oil and simmered for 30 minutes with bay leaves, peppercorns, and water. Vinegar is added and cooked for 10 more minutes before sugar and salt are stirred in. The document also provides some background on the origins of chicken adobo, tracing the name to a Spanish word but noting the ingredients and dish existed in the Philippines before Spanish colonization.

2. Ingredients:
2 lbs. chicken, cut into serving pieces
3 pieces dried bay leaves
4 tbsp soy sauce
2 tbsp vinegar
3 cloves garlic, crushed
1 to 2 cups water
¼ cup cooking oil
½ tablespoon white sugar
Salt
Whole peppercorn

3. 1. In a large container, combine the soy sauce and garlic then
marinade the chicken for at least 1 to 3 hours.
2. Place the cooking oil in a pan and apply heat.
3.When the oil is hot enough, put-in the marinated chicken.
Cook all the sides for about 5 minutes.
4. Pour-in the remaining marinade and add water. Bring to a
boil.
Instructions:

4. 5. Add the dried bay leaves and whole peppercorn. Simmer
for 30 minutes or until the chicken is tender.
6. Add vinegar. Stir and cook for 10 minutes.
7. Put-in the sugar, and salt. Stir and turn the heat off.
8. Serve hot. Share and Enjoy!

5. The word adobo is derived from the Spanish word adobar,
which means “marinade” or “pickling sauce.”The
existence of the tangy dish was first recorded in 1613 by
the Spaniard Pedro de San Buenaventura. In the
dictionary he was compiling, Buenaventura listed the tart
viand as “adobo de los naturales” for its similarity to
Spanish and Mexican dishes that went by the same name.
Chicken Adobo’s History

6. But while our favorite ulam’s moniker boasts of a pure
Spanish lineage, little else about our adobo can and
should be attributed to our Hispanic conquerors.
According to the food historian Raymond Sokolov, the
ingredients for adobo already existed in the Philippines
before Ferdinand Magellan even laid eyes on our shores.
Because the dish’s original name was never recorded
(and in a case of what Sakolov calls “lexical
imperialism”), the Spanish label stuck.