chicken adobo with black beans

Adobo with Salted Black Beans

1 kilo chicken, cut into serving size

2 tbsp salted black beans, drained

1/3 cup dark soy sauce

¼ cup sugar cane vinegar

1 head garlic, peeled pressed and chopped

1 tsp crushed whole peppercorns

2 tbsp Worcestershire sauce

Brown sugar to taste

2 bay leaves, torn

Procedure:

1. Wash and clean chicken pieces. Pat dry. Place chicken pieces in a shallow pan. Add all ingredients except sugar over chicken.

2. Cook over medium fire. Simmer until tender. The soy sauce mixture and chicken fat will separate indicating a delicious sauce. Lower fire, sprinkle sugar over adobo to adjust the salty taste. Make sure to mix everything well.

3. Serve warm.

Adobo is a part of every Filipino that I’m sure anyone can cook it. It doesn’t have to be pork or chicken all the time. You may make a string beans adobo, water spinach adobo, or quail adobo with quail eggs. I have never cooked adobo with salted black beans before but since there’s leftover black beans I did. The result was divine. My cousin, Joy, who is a picky eater (she also has a tiny appetite) even ate twice! I made this for an Easter Sunday lunch.