“Manok Adobo”

by

Leyon Bernido

Born in Manilla in 1956 and presently living in Madison, Wisconsin, Leyon Bernido offers us the following special recipe for a luscious chicken adobo meal prepared with red wine.

Ingredients – ½ cup of soy sauce, ¾ cup of vinegar, 1½ lbs. of chicken breast, 1 t-spoon pepper corn; 3 bay leaves, 5 garlic sections,  red wine, and salt & pepper to taste.

Preparation –

1. Remove skin from chicken breast or use skinless chicken;

2. Wash and cut into chunks measuring 2 in by 2 in;

3. Put into a pan and add all ingredients except the wine and allow to marinate for 30 minutes;

4. Pre-heat oven to 400 – 450

5. Cook for from 45 minutes to an hour;

6. Remove from oven and add ½ cup of red wine;

7. Place in oven again for 15 minutes;

8. Allow to cool and eat with white or sticky rice.