Chicken Adobo

Ingredients

• 8 bone-in, skin-on chicken thighs
• 0.5 cup soy sauce
• 0.5 cup cane vinegar or white vinegar
• 1 head garlic, cloves smashed and peeled
• 3 bay leaves
• 1 teaspoon whole black peppercorns
• 2 tablespoons brown sugar
• 0.75 cup water
• 2 tablespoons vegetable oil
• 3 green onions, sliced, for garnish
• 4 cups steamed white rice, for serving

Instructions

1. In a large bowl or pot, combine the chicken thighs, soy sauce, vinegar, smashed garlic, bay leaves, and peppercorns.
2. Toss to coat and marinate for at least 20 minutes at room temperature, or up to 2 hours refrigerated, turning occasionally.
3. Remove the chicken from the marinade, reserving the marinade and garlic separately, and pat the chicken dry.
4. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat and sear the chicken skin-side down for 5 minutes until golden; flip and sear 3 minutes more, then remove and set aside.
5. In the same pot, add the reserved garlic from the marinade and cook for 1 minute until fragrant, being careful not to burn it.
6. Pour in the reserved marinade, brown sugar, and water, and bring to a boil, scraping up the browned bits from the bottom of the pot.
7. Return the chicken to the pot, skin-side up, and reduce heat to a gentle simmer.
8. Cover and simmer for 25 minutes, then uncover and continue simmering for another 10 to 15 minutes, until the chicken is tender and the internal temperature reaches at least 165 F.
9. Continue simmering uncovered until the sauce reduces to a thick, glossy glaze that coats the back of a spoon, spooning it over the chicken occasionally.
10. Taste the sauce and, if it's too sharp, add a touch more sugar; if too sweet, a splash more vinegar.
11. Discard the bay leaves, garnish with sliced green onions, and serve hot over steamed white rice.

Nutrition

Calories	430
Protein	32 g
Fat	24 g
Carbs	14 g
Fiber	0 g
Sodium	1050 mg

Estimated per serving