Cut the chicken into serving size pieces. Wipe each piece dry with paper towels.
Separate the garlic cloves. Smash each one. Optionally, you make shake off and discard the skins.
Cut off the dark green portion of the lemongrass stalks and discard. Take the light colored portion, peel off and discard the outer skin. Lightly pound the peeled stalks.
Lightly crush the peppercorns.
Place the chicken, skin side down, garlic, lemongrass, peppercorns and bay leaves in a wide thick-bottomed pan.
Pour in the vinegar. Bring to the boil and cook until the liquid has reduced to half.
Turn the chicken pieces over and continue cooking until the mixture is almost dry.
In the rendered fat, fry the chicken until lightly browned.
Pour in about four tablespoons of fish sauce and half a cup of water. Bring to a simmer. Lower the heat, cover the pan and let the chicken cook until the sauce has almost dried up, about 40 minutes. If the sauce dries up before the chicken is cooked through, add more water, no more than a quarter cup at a time.
To serve, arrange the chicken adobo on a platter. Drizzle the contents of the pan over them. Garnish the chicken adobo with lemongrass with toasted garlic bits before serving. Best with rice.
For even better flavor, cool the chicken adobo with lemongrass and chill overnight in the fridge. Reheat gently.
Chicken Adobo With Lemongrass printed from https://casaveneracion.com/chicken-adobo-with-lemongrass/ for personal use only. Not for republication nor distribution.