Philippino Adobo Chicken

When I was 9 years old growing up in Brooklyn, I lived in a neighborhood that had several different nationalities and cultures. There were families that were Russian, Jewish, Italian, Indian, Asian, African American, Hispanic and Philippino living all on the same block. That is how I met my best friend Rebecca.

Rebeccas' mom was Philippino and cooked the most amazing food. My favorite was always the Adobo Chicken with steaming hot white rice. I also loved her Lumpia, and Pancit, but that's a whole other posting lol.

When the Philippino people in the neighborhood got together and made a barbeque, it was awesome! They would have a few grills going, while the meat was marinating, skewered Satay style, in a "Secret Sauce". I say "Secret Sauce" because I never got a clear answer as to what was in it, all I knew was that it made the meat taste amazing.

There is a little work to be done to make this recipe just the way that Rebeccas' mom would make it. She would chop the knuckle part of the leg off, and remove all of the skin from the chicken parts. You could just as well use skinless chicken parts and save yourself half the time.
Here is the recipe:

Philippino Adobo Chicken

1 Whole cut-up Chicken or eight Chicken legs (skinned)
1/2 cup White Vinegar
1 cup Soy Sauce
1/4 cup Sugar (I prefer 1/2 cup packed Brown Sugar instead)
1 large White Onion, thinly sliced
6 cloves Garlic, minced
8 Peppercorns ( or 1 Tablespoon Cracked Black Pepper)
2 Bay Leaves
1/2 cup Water

Remove the skin from all of the chicken parts and place in a bowl. Pour the vinegar and soy sauce over the chicken. Set aside.
In a large pot, saute the garlic, onions, peppercorns or pepper, and bay leaves for 2 minutes over medium heat. Add the sugar or brown sugar and mix well.
Pour the entire contents of the of the bowl with the chicken into the pot. Add the water. Bring to a boil, then down to a simmer. Cover the pot and continue cooking for 30 minutes longer, or until the liquid has reduced to a sauce.
Garnish with sliced scallions and serve with hot white rice.