Adobo

Step 1

1 If using chicken, season it with the salt

Step 2

2 In a large, lidded pot or Dutch oven over high heat, heat the oil until you see a few wisps of smoke

Step 3

3 Using tongs, transfer the protein — if using chicken, skin side down — into the pot

Step 4

4 Cook, undisturbed, until the protein has browned and the chicken skin has rendered some of its fat, 3 to 4 minutes

Step 5

5 Turn the pieces over, and reduce the heat to low

Step 6

6 Add the onion and garlic, and allow the garlic to slightly brown, about 2 minutes (the onions may not be browned at this point, and that is fine)

Step 7

7 Add the vinegar, soy sauce, 1/2 cup water, peppercorns and bay leaves, taking care as the liquid may sputter

Step 8

8 Increase the heat to high and bring to a boil before lowering the heat to maintain a steady but gentle simmer

Step 9

9 Cover and cook, stirring and turning proteins over once or twice, until the chicken is cooked through or the tofu has taken on the dark color of the sauce, 30 to 40 minutes

Step 10

10 If the liquid appears to be evaporating during cooking, add water, 1/2 cup at a time, to compensate

Step 11

11 The finished sauce should be thin but pungent

Step 12

12 Taste, and adjust the seasonings, if desired; discard the bay leaves

Step 13

13 Spoon some rice into plates or shallow bowls and divide the stew, sauce, any rendered chicken fat and peppercorns among each dish before serving

Step 14

14 NOTES: Wrap the tofu in a clean dish towel and microwave on high for 1 minute

Step 15

15 Unwrap, rewrap with a fresh towel and repeat

Step 16

16 (This gets rid of excess liquid and is faster than pressing the tofu

Step 17

17 ) Unwrap, and slice the tofu as directed

Step 18

18 If using tofu, there’s no need to season it with salt before searing

Step 19

19 If you don’t have cane vinegar, use white or rice vinegar plus 2 teaspoons of brown sugar

Step 20

20 Instead of soy sauce, you can use liquid aminos

Step 21

21 If using coconut aminos, which are sweeter, add 1/2 teaspoon fine sea salt or table salt, or more to taste