From Datu Puti Suka’t Toyo and as featured in Food Magazine. I just had to remove the red bell pepper and add bay leaf. Adobo is not adobo without bay leaf.
1/2 cup Datu Puti Vinegar
1 cup Datu Puti Soy Sauce
1 tsp coarsely ground black pepper
1 kg chicken legs (I used thigh parts)
3 tbsp vegetable oil
1 tbsp minced garlic
1 cup coconut cream
1 pc red bell pepper, cut into strips
2–3 finger chillies
Combine Datu Puti Vinegar, Datu Puti Soy Sauce and ground pepper. Pour over chicken, mixing well to let the flavor seep in.
Heat oil in a large saucepan and saute garlic until light golden. Remove garlic. Drain chicken and set aside marinade. Quick-fry chicken pieces until skin is golden. Add reserved marinade and garlic. Let simmer over low heat until tender.
Add coconut cream, bell pepper, and finger chillies. Cook until sauce thickens and oil starts to separate. Serve hot with rice.