Chicken Adobo

Ingredients

• Chicken thighs and drumsticks, bone-in, skin-on 1.2 kg
• Soy sauce 100 ml
• Cane vinegar or white vinegar 120 ml
• Water 120 ml
• Garlic, crushed 1 head (10 cloves, 40 g)
• Bay leaves 3
• Black peppercorns 1 tsp (3 g)
• Brown sugar 1 tbsp (12 g)
• Vegetable oil 1 tbsp

Instructions

1. 1

   Mix the chicken with the soy sauce and half of the crushed garlic and leave to marinate for at least 30 minutes.

2. 2

   Lift the chicken out of the marinade and pat it dry; keep the marinade.

3. 3

   Heat the oil in a wide pot over medium-high heat and brown the chicken, skin side down first, 4-5 minutes per side; add the rest of the garlic for the last minute.

4. 4

   Pour in the marinade, vinegar and water, add the bay leaves, peppercorns and brown sugar, and bring to a boil without stirring for 3-4 minutes so the sharpness of the vinegar cooks off.

5. 5

   Cover, lower the heat and simmer for 30 minutes, turning the chicken once, until it is tender.

6. 6

   Uncover and simmer for another 10 minutes until the sauce reduces by about half and turns glossy; remove the bay leaves.

7. 7

   Serve the chicken with the sauce spooned over, with steamed rice.