- 4 to 5 pounds chicken legs and thighs
- ¼ C palm vinegar (or white)
- 3 Tbsp soy sauce
- 2 bay leaves
- 4 cloves garlic, peeled
- ½ tsp peeled and minced fresh ginger
- ¼ tsp black peppercorns
- 2 tsp tomato paste
- 2 Tbsp oyster sauce
- 2 to 2 ½ C chicken stock (enough to cover the chicken pieces)
- ¼ C diced pineapple
Place meat into large sauté pan. Add the vinegar, soy sauce, bay leaves, garlic, ginger, peppercorns, tomato paste, oyster sauce, and chicken stock. Bring the adobo to a boil. Reduce the heat and simmer for 45 minutes until the sauce has reduced and thickened and chicken is cooked through. Remove and discard the bay leaf. Serve over steamed white rice.