Chicken Adobo

Name: Chicken Adobo
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 1/2 cup cane vinegar or rice vinegar; 1/2 cup soy sauce ((see notes*)); 1 Tbsp brown sugar or palm sugar; 1 tsp black peppercorns; 1 Tbsp vegetable oil; 6 bone-in, skin-on chicken thighs (about 2 1/2 lbs) (, trimmed of excess skin and fat); 5 medium garlic cloves, (crushed slightly and peeled); 3 bay leaves

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Prep Time: 15 minutes

Cook Time: 50 minutes

Total: 65 minutes

Servings: 6

chicken adobo

Ingredients

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1/2 cup cane vinegar or rice vinegar1/2 cup soy sauce ((see notes*))1 Tbsp brown sugar or palm sugar1 tsp black peppercorns1 Tbsp vegetable oil6 bone-in, skin-on chicken thighs (about 2 1/2 lbs) (, trimmed of excess skin and fat)5 medium garlic cloves, (crushed slightly and peeled)3 bay leaves

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Instructions

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Step 1

In a glass measuring cup whisk together vinegar, soy sauce, brown sugar, and peppercorns. Set aside.

Step 2

Heat oil in a large pot over medium-high heat. Dab skin on chicken dry with paper towels then add 3 thighs to pot, skin side down. Let sear until golden brown on bottom, about 4 - 6 minutes.

Step 3

Transfer chicken to a plate then repeat with remaining 3 thighs, while adding garlic to pan with chicken during the last 30 seconds to saute briefly to remove harsh bite.

Step 4

Remove pan from heat and carefully pour in vinegar mixture, return 3 chicken pieces to the pot, skin side down. Nestle in bay leaves. Return to heat, bring sauce just to a boil then reduce heat to low, cover and simmer 20 minutes.

Step 5

Flip chicken to opposite side, continue to simmer, uncovered, until chicken is cooked through and about 20 minutes longer.

Step 6

Remove bay leaves. Serve chicken warm over rice with some of the sauce spooned over**.