Eaten whole, bay leaves have a sharp, bitter taste. If simmered in a stew for a while, however, more complex tea-like aromas will come forward. In Europe, Asia and the Americas, it is used in to flavor soups, stews, meat, vegetable dishes, and sauces.
A staple in Philippine Cuisine, Adobong Manok (Chicken Adobo) involves the Spanish process of chicken marinated and simmered in vinegar, soy sauce and garlic, and features the aromatic spirit of bay leaf. Colonized by Spain for 300 years, this stew represents those roots, combined with the Chinese influence in the use of soy sauce on lieu of salt. This is a lighter adaptation of my mother’s simple recipe.
Did you know? Bay leaf was highly praised by the Greeks and the Romans, who deeply believed that the herb symbolizes wisdom, peace and protection. It is a rich source in vitamin C, vitamin A and folic acid.
- 4 to 5 pounds chicken thighs, bone-in
- 1/2 cup white vinegar
- 1/3 cup soy sauce
- 4 cloves garlic, crushed
- 1 teaspoon black peppercorns, crushed
- 3 bay leaves (dry works as well as fresh)
- Salt, to taste
- Pepper, to taste
- Steamed rice, for serving
- Remove skin and trim fat from chicken thighs. Combine the thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 hour.
- Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid, simmering until the sauce is reduced and thickened and the chicken is tender (about 20 more minutes). Salt and pepper to taste. Serve with steamed rice and/or steamed vegetables.
