Adobong manok with apple
by Russel Sese
1 Whole Chicken cut into parts
1 cup white vinegar
1 garlic, firmly chopped
3 to 4 pcs. of laurel or bay leaves
water, preferably 1 cup or more (depends on the quantity)
1 teaspoon peppercorn
vegetable cooking oil
2 apples sliced into 4
1.) Cook the chicken in oil until it is golden brown.
2.) After that, you add the other ingredients which include the vinegar, the other half portion of garlic (remember, we made 2 portions), the laurel leaves, peppercorn and water. You can add soy sauce if you like to give more flavor. You can start with 1 teaspoon of it, depending on your taste.
3.) Bring the chicken to a boil then lower the fire and cook uncovered for about 10 minutes or so. If you think it's too dry, add some more water, around 1/2 cup will do the trick or according to my mother, you can add more vinegar instead of water if you're the "sour-type".
4.) Then, cover the skillet and let simmer until chicken is tender and looking so, oh, delicious...
5.) You can either cook the remaining garlic in a separate deep pan until it becomes soft golden-brown or you can later add this right before serving the chicken.
6.) Then, add the chicken and apples to the garlic in a separate deep pan and cook until lightly crispy and pour the rest of the adobo sauce then serve hot.