Adobo Chicken

1. Slice the chicken into sections: thighs, wing, neck, and breasts.
2. Choose a pan or a pot large enough to be able to simmer all the chicken parts. Add enough sunflower oil to coat the surface area of the pan. Set to medium to high heat.
3. Lightly season the chicken (with hearts and livers if any) and place in the pan skin side down. Fry for 5 to 7 minutes, flip, and repeat until golden brown.
4. Add onions, garlic, bay leaves, and cracked black peppercorns. Turn down the heat to medium, and sweat for 5 to 10 minutes until caramelized.
5. Add white vinegar to deglaze, and scrape the bottom of the pan with a wooden spoon to get all the extra bits in the sauce.
6. Add soy sauce, and enough water to almost submerge the chicken.
7. Bring to a boil, then turn down to a simmer for 16 to 22 min until the chicken is fully cooked, and the sauce has reached your desired consistency.
8. Salt to taste, and finish with more cracked black pepper. Serve over a bed of rice.

Notes

Recipe created by Mark Singson — Private Chef & Top Chef Canada Runner Up.

As a child in his mother's restaurant, Mark Singson learned the hospitality industry first-hand. His family culinary traditions, and Mark's love of eating, launched him into a passionate foodie career. At first working in several well-known Vancouver restaurants, such as the Fairmont Pacific and Oakwood, and hosting pop-up food events in Australia, Mark went on to reach fame when he won runner-up on Top Chef Canada, Season 6. Judges dubbed him a "magician" and "mad scientist" in the kitchen. After helping launch AnnaLena restaurant, he moved on to start his own business, FAM Inc. (food, art, and music). Mark builds unique pop-up events and private dining experiences that push the limits, and combine familiar flavours from his upbringing with brave new presentations – events that bring fun, food, and togetherness.