Filipino Chicken Adobo (Gluten Free)

I remember my mom who used to cook this once a week.  I love it that i don't actually need the meat, just the sauce over freshly cooked rice will do!

My mom does it in two different ways - one with soy sauce and one without.  Adobo with soy sauce is fairly common. You can see restaurants or food stalls make it with pork or chicken or both!

I, on the other hand, make adobo without soy sauce quite often.  We bring it to parties, to the beach, to picnics.  It's quick, comforting and it's addicting that my mouth is salivating while writing this.

(I remember that time when we were in culinary school.  Quickly made yet bursting with flavor that everybody enjoyed it!  I used pork belly that time - the pork came out crispy yet soft with a crispy skin and fat that melts in your mouth!)

Anyway, at home, I use chicken wings.  My daughter loves chicken wings.  It always reminds me of mom who loves chicken wings too! 

Chicken Adobo (Gluten Free)
Author:  Maria Ces
Recipe Type: Chicken
Cuisine: Filipino
Serves: 4

Adobo Wings (no sauce)

What you'll need: 
2 lbs chicken wings
1/2 cup cane vinegar or apple cider
1/2 cup water
1/2 tsp sugar
1/4 tsp crushed or whole black pepper
1 tbsp salt
12 cloves of crushed garlic (YES!)

Directions:

1. Mix all of the ingredients in a pot and cook over low heat for about 20-25 minutes.  By that time, the liquid in the pot will be reduced to almost 1/3.  Reserve the liquid. Some people like to me want the sauce. 
2. Turn the broiler to HIGH.
3. Transfer the wings in a foil lined cookie sheet and broil the chicken until it is brown. Turn the wings occassionally.  Don't leave the kitchen as this will brown very fast! Once you have reached the desired crispiness on the skin, take it out of the oven.



Adobo wings with garlic sauce

4. Plate, serve and enjoy!

OPTIONAL:  Remember the liquid in the pot?  It is liquid gold to some.  Here's how to do it.  Strain it.  Place the reserved liquid in a cup.  Add about 2 tbsp oil in the pot and saute the garlic pieces until golden brown.  Then add the reserved liquid in the cup and start scraping the pot.  The reserved liquid will reduce further and will produce a gravy like consistency.  Pour in a bowl and serve on the side.