Filipino Chicken Adobo | D'Artagnan

Step 1

Recipes Chicken, Capon & Poussin

Step 2

In a mixing bowl, stir together vinegar, soy sauce, garlic, ginger, peppercorns, and bay leaves; add chicken thighs, turning to coat. Cover with cling film and refrigerate for at least 2 hours, up to 8 hours.When ready to cook, add chicken skin-side down to a straight-sided saute pan and pour over all the marinade. Heat to a boil over medium-high heat, then reduce heat to low and simmer, covered, for 20 minutes. Turn chicken thighs over and continue to simmer, covered, for 10 more minutes.Preheat broiler to high.Uncover the pan and raise heat to high. After 5 minutes of boiling, place chicken thighs skin-side up on a foil-lined sheet pan. Continue to boil sauce until it reduces by half and thickens slightly then turn off the heat. Remove and discard bay leaves and ginger. Meanwhile, broil the thighs until they start to caramelize, about 5 minutes. Serve chicken over rice with sauce.