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Chicken Adobo w/Patis

I ended up with this recipe by mistake, I was out of shoyu so I decided to use patis and was so pleased with the result that I decided to make this as a dish!

Posted By: Sid Alapai
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Prep Time: 10 | Cook Time: 30 | Ready In: 40
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US Metric

serves 6-8

3 lbs whole chicken, cut-up or thighs if you prefer
1/4 cup patis (fish sauce)
1/2 cup vinegar
5 to 6 cloves garlic, peeled and minced
1 small onion, peeled and chopped
1 bay leaf
2 to 3 peppercorns, finely crushed
1 cup water
1 tbsp oil

Cooking Process:

In a pot, heat oil. Saute onion and garlic until soft and aromatic. Add chicken and lightly brown, turning occasionally.

Pour in fish sauce. Bring to a slow boil, stirring once or twice to coat chicken pieces. Pour in vinegar and continue to cook for an additional 3 to 5 minutes. Pour in water, add in bay leaves and peppercorn. Lower heat, cover pot, and simmer until chicken pieces are fork-tender and sauce is reduced, stirring occasionally. Serve hot with rice.