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I found this adobo Chicken recipe on Nancy's Kitchen website, visit link: http://www.nancyskitchen.com/2009August/one-pot-chicken-adobo.html
I buy the small packets of whole peppercorns, they equal almost a 1/2 cup and I course grind them myself using a lava style pestle & mortar.
You will need a large deep non aluminum pan with a cover for cooking this one
Ingredients for 4 to 6:
- 3 pounds chicken thighs, cut each thigh in half through the bone. Other cuts of chicken also work well.
- 1/2 cup white vinegar
- 1/2 cup soy sauce
- 1/4 cup peppercorns, crushed
- 1 teaspoon brown sugar
- 5 garlic cloves, crushed
- 3 bay leaves
Combine all adobo sauce ingredients in a bowl. Cut each chicken thigh in half through the bone. Place cut chicken pieces in a large pan and pour adobo sauce evenly over chicken . Cover, and allow to marinate in refrigerator one to three hours. Turn chicken in sauce half way through marinating time for even marinating.
Place covered pan on stove and bring to a boil, then lower heat and simmer for 30 minutes. Uncover the pan and allow to simmer for an additional 15 minutes turning the chicken pieces in the sauce until lightly browned. Serve over or alongside a good helping of good white sticky rice like Basmati, Jasmine, or Calrose.
I see some online sources mention (see note below), they like to make this in a crock pot. I have not done it yet but sounds like something I will like to try.
Note: For Crock pot: Combine all in Crock pot, cook on high 1 hour, then on low 6 hours.