Chicken Adobo
Description
Once you try this delicious chicken, you'll wonder why you haven't made this dish before. The chicken is tender and juicy with a wonderful tangy sauce that's perfect to serve with rice.
Ingredients
1/2 c. cane or rice vinegar
1/2 c. soy sauce
1 T. brown sugar
1 t. black peppercorns
1 T. vegetable oil
6 bone-in, skin-on chicken thighs, about 2 1/2 lb., excess skin and fat trimmed off
5 medium garlic cloves, peeled and crushed
3 bay leaves
cooked rice, for serving, if desired
Directions
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In a cup, whisk together vinegar, soy sauce, brown sugar and peppercorns; set aside.
Dab skin on chicken dry with paper towels.
Heat oil in a large pot over medium-high heat. Add 3 thighs to pot, skin side down; let sear until golden brown on bottoms, about 4 - 6 minutes.
Transfer chicken to a platter; repeat with remaining thighs; add garlic to the chicken during the last 30 seconds just to remove harsh bite.
Remove pan from heat; carefully pour in vinegar mixture; return 3 chicken pieces to the pot, skin side down; nestle in bay leaves. Return pan to heat; bring sauce just to a boil; reduce heat to low; cover; simmer 20 minutes.
Flip chicken over; continue to simmer, uncovered, until chicken is cooked through, about 20 minutes longer.
Remove bay leaves.
Serve chicken immediately over rice with sauce spooned over the top.
6 servings.