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Not Your Lola's Adobo

Not Your Lola's Adobo

Les Sabilano of Toronto’s Lamesa dishes up his classic recipe so you can sit back, unwind, and indulge in every bit of nostalgia while it simmers on the stove.
Inside Lamesa
C

ommon in Filipino recipes, cane vinegar is used for marinating, pickling, and seasoning. Made from the syrup from sugarcane, the syrup is fermented into vinegar, and imparts a more mellow flavour similar to malt vinegar, but is less harsh than distilled varieties. A popular Filipino brand that is usually found in Asian grocery stores is Datu Putti.

Ingredients:

Serves 4-6

6 chicken legs, bone-in, skin on
1 cup soy sauce (Kung Fu Soy is our brand of choice)
¾ cup cane vinegar (white vinegar can be substituted, see Note below)
¾ cup water
4 garlic cloves, minced 
4 bay leaves 
2 tsp cracked black pepper 
Oil of your choice

Instructions:

1. On medium-high heat, sauté garlic until deep golden brown, about 2-3 minutes.
2. Add chicken and brown for approximately 5 minutes per side before adding remaining ingredients. 
3. Bring to a boil and simmer for 2 hours, stirring occasionally. If liquid runs low, add ½ cup more water as needed. 
4. Serve with freshly steamed white rice

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