Chicken Adobo
Classic Filipino chicken adobo: juicy chicken thighs slow-braised in a fragrant sauce of soy sauce, vinegar, garlic and bay leaf until tender with a light caramelized crust.
Ingredients
- chicken thighs800 g
- soy sauce100 ml
- vinegar80 ml
- garlic6 cloves
- bay leaf3 pcs
- peppercorns1 tsp
- sugar1 tsp
- rice for serving300 g
Instructions
Combine the chicken thighs with the soy sauce, minced garlic and bay leaf, cover and let marinate for at least 20 minutes at room temperature.
Transfer the chicken along with the marinade into a heavy-bottomed pot, add the vinegar, peppercorns and sugar.
Bring to a boil over medium heat, without stirring for the first 3–4 minutes, so the sharp bite of the vinegar has time to cook off.
Stir, reduce the heat to low, cover with a lid and simmer for 25–30 minutes until the chicken is tender.
If desired, remove the chicken pieces and quickly sear them in a hot skillet until golden brown, while reducing the sauce over high heat, uncovered, until it thickens slightly.
Return the chicken to the thickened sauce, heat through for 1–2 minutes and serve hot with steamed rice.
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