This is a Filipino recipe for adobo chicken that was handed down to me. I just added the jalapeño for spice and used chicken wings. This is great as an appetizer, or you can serve it as a main dish with steamed jasmine rice. You'll never go back to the same ol' hot wings.
Ingredients
- chicken wings, separated at joints, tips discarded: 3 pound
- distilled white vinegar: 1 cup
- water: 0.5 cup
- bay leaves: 2 piece
- whole or cracked black peppercorns: 1 tsp
- medium onion: 1 piece (chopped)
- Jalapeno peppers: 2 piece
- soy sauce: 0.5 cup (to taste)
- whole head garlic - a few cloves whole, the rest: 1 piece (minced, divided)
Metric Conversion
Stages of cooking
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Bring a large pot of water to a boil. Add wings and boil for 5 to 8 minutes. Drain in a colander, run under warm water, then return to the dry pot. Add vinegar, water, bay leaves, peppercorns, onion, and jalapeños. Bring to a simmer, then simmer over low heat for 20 minutes.
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Add soy sauce and simmer for another 10 to 15 minutes, or until the sauce has reduced by half. Transfer wings to a colander and set aside. Add whole garlic cloves to the liquid in the pan; simmer until the sauce has a syrupy consistency and the jalapeños have burst open, releasing all of their seeds into the reduction.
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Heat a large nonstick skillet over medium heat. Add chicken wings and minced garlic. Cook and stir until garlic is tender and wings have browned, about 10 minutes. Return wings to the sauce to coat before serving.
