What does adobo and Jollibee’s Chickenjoy have in common? It sounds like the beginning of a joke but work with us here. The two have very little similarities in the way of preparation and flavor but these two share a reputation of being reliable–and delicious–dishes to fall back on.
This recipe preserves the best aspect of each dish by marrying the crispness of fried chicken and the deep intense flavors of adobo. Preparing this modern version of adobo is easy for the kitchen novice since most of the cooking entails reducing the sauce to a thick syrupy mixture; the rest of the recipe’s process is down to tossing the stripped chicken in the sauce and garnishing with the prized chicken skin. Now, you’re ready to chickENJOY this modernized version of adobo. (Yes, that was lame. Forgive us. We couldn’t help it.)
Yield: 2–4 servings
Time: 30 minutes
- ½ cup white vinegar
- ½ cup soy sauce
- 6 cloves garlic, crushed
- 2 tsp. black peppercorn
- 2 bay leaves
- 4 pieces Chickenjoy
- Place white vinegar, soy sauce, garlic, black peppercorn, and bay leaf in a pot.
- Over medium-high heat, bring ingredients to a boil, then allow to reduce until half.
- Take the Chickenjoy and place in the adobo sauce.
- Toss to coat the chicken.
- Remove chicken pieces and serve.