This is a traditional chicken dish from the Philippines but it works really well with wild turkey leg. The low, slow, wet cooking technique really helps to break down what can be a tougher cut of meat.

One of the easiest meals to make out there.

Makes 2 servings

Ingredients

Adobo

  • 2 Turkey legs, skin removed
  • 2 Tbsp Oil
  • 1 Head Garlic, cut through the equator
  • 1 Cup Soy Sauce
  • 1 Cup White vinegar
  • 3 Tbsp Brown sugar
  • 4 Bay leaves
  • 1 Tbsp Black peppercorns, crushed
  • 1 Jalapeño

Assembly

  • 8 Oz Cooked white rice
  • 1 Jalapeño, sliced

Steps

  1. Heat the oil over medium heat in a dutch oven large enough to fit the entire turkey legs in.
  2. Once hot, add the turkey legs to the dutch oven and brown on all sides, approximately 8 minutes.
  3. Remove the turkey legs from the dutch oven and add the rest of the adobo ingredients to the pot.
  4. Scrap any browned bits of turkey off the bottom and bring the sauce to a simmer.
  5. Return the legs to the pot and simmer with the lid on for 45-60 minutes or until the meat is pulling off the bone.
  6. Serve the adobo over white rice with fresh sliced jalapeño.
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