RECIPE Tip of the Day 2/25/07: Chicken Adobo

This is the last pot I made.

3 1/2 lbs cut-up chicken
(salt and bottled lemon juice for cleaning chicken)

Marinade:
1/2 cup soy sauce
1/2 cup vinegar
6 cloves of garlic, smashed
1/2 tsp black pepper corns, crushed (use a mortar and pestle if you have one)
1 bay leaf

vegetable oil of your choice
1 large onion, cut into sixths
2 baking potatoes, peeled and quartered
4-5 carrots, peeled, cut into 2 1/2" pieces (halved lengthwise if carrots are thick)

1. An adapted version of my mother's method for cleaning chicken: Clean chicken by sprinkling liberally with salt, scrubbing the surface with the grains, then pouring the undiluted lemon juice. Give a final rinse with running water to remove the salt. Put pieces in a colander so excess water can drain.
2. In a container large enough for all the chicken plus liquid, cover and refrigerate the chicken with the marinade overnight.
3. In a large pot, over medium heat, saute onion for 3 min. Add chicken and marinade to pot. Bring to a boil, cover, then lower heat and simmer for 35-40 min, depending on size of pieces.
4. When chicken is almost cooked through, remove pieces from pot and set aside. Add carrots and potatoes to pot. Raise heat and bring to a boil; lower heat and let simmer uncovered, about 15 min, until potatoes are tender enough to be pierced with a fork but not too soft. Return chicken pieces to the pot and distribute pieces with the vegetables. Let simmer for about another 10 min.
5. Enjoy the adobo with lots of rice!