Chicken Adobo

INGREDIENTS

• 600g Chicken Thigh
• 8 cloves Garlic
• 6 tbsp Soy Sauce
• 6 tbsp White Vinegar
• 1 Bay Leaf
• 1 tsp Black Pepper
• 2 tsp Brown Sugar
• 3 tbsp Cooking Oil
• 1 cup Water
• 3 cups White Rice

STEPS

1. 1

   Combine 6 tbsp of soy sauce, 6 tbsp of white vinegar, 1 cup of water, 8 cloves of garlic (lightly crushed), 2 tsp of brown sugar, 1 tsp of black pepper, and 1 bay leaf in a bowl. Add 600g of chicken thigh and turn to coat. Marinate for 15 minutes at room temperature, or refrigerate if marinating longer.

   ⏱ 15 min

2. 2

   Heat 3 tbsp of cooking oil in a heavy saucepan or Dutch oven over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Pat the chicken dry, then sear skin-side down if skin-on, or the broadest side if boneless, for 4 minutes until deeply golden. Turn and sear for 2 minutes.

   ⏱ 4 min

3. 3

   Pour the reserved marinade around the chicken. Bring to a boil, then reduce to low heat, cover, and simmer for 30 minutes, turning the chicken once halfway through, until tender and the juices run clear.

   ⏱ 30 min

4. 4

   Uncover and simmer for 5 minutes, turning the chicken in the sauce, until the liquid is slightly reduced and glossy. Confirm that the thickest part of the chicken reaches 75°C for 30 seconds.

   ⏱ 5 min

5. 5

   While the adobo simmers, rinse 3 cups of white rice until the water runs mostly clear. Cook it with the package's recommended amount of water, then cover and rest for 5 minutes. Serve the chicken and sauce over the rice, removing the bay leaf before eating.

   ⏱ 5 min