I made the marinade for the chicken and put the chicken pieces in the marinade. His recipe said to marinate it for 2 hours, but I don't see how the dish would not be helped by a marinade overnight. (That's another topic altogether, best saved for another time.)
The whole thing (chicken and marinade) then goes into a pot and cooks for about 20-25 minutes, boiling then simmering gently. Since I knew I was either going to put them in the oven to dry-cook further, I wasn't too concerned about the time. 20 minutes is sufficient to cook a small chicken cut up into parts.
The chicken pieces were grilled just until they had that charred flavor.
I strained the sauce and skimmed off some of the fat to make it look more presentable. (Again, the chicken in the pool of its own fat doesn't do much for my appetite.)
This was so delicious that we'll be making our chicken adobo this way from now on (marinade, wet-cook, dry-cook). This chicken adobo can use more garlic and more heat (my personal preference), but overall, it is good as it is. This is now my preferred style of chicken adobo.
