Marinate chicken with garlic, salt, peppercorns, vinegar, bay leaves, soy sauce and chili sauce for 30 minutes.
Add to casserole or pot along with water ( arranging chicken to that is mostly submerged in cooking liquid) and bring to boil. Simmer uncovered until chicken is just tender, about 25 minutes. Remove chicken to a plate and set aside. Skim fat from cooking liquid. Pat chcicken with a paper towl to dry the skin.
Heat oil in a large skillet on medium heat. Add onion and saute until tender, about 3 minutes. Add chicken and brown each side ( about 5 minutes ). Remove chicken and onions back to casserole. Add cooking liquid to skillet, bring to a boil and boil 1 minute, scraping bottom of pan with a spoon to dissolve any brown bits. Stir in spinach.
Pour contents of skillet over chicken and onions. Cool and skim fat. Refrigerate until needed. Reheat on top of the stove for 10 to 15 minutes or until everything is hot.
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