Chicken Adobo

Name: Chicken Adobo
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1.4 kg Chicken thighs (bone-in, skin-on), bone-in, skin-on; ½ cup Distilled white vinegar; ⅓ cup Soy sauce (all-purpose); 8 cloves Garlic, smashed; 3 leaves Bay leaves; 1 tsp Ground black pepper, coarsely ground; 1 tsp Granulated sugar (optional); 1 tbsp Vegetable oil, for browning; 2 cups Long-grain white rice, uncooked, for serving; 2 stalks Green onions (scallions), sliced, for garnish (optional)

1 hr 15 minServes 6$50.36

Bone-in chicken thighs are simmered in vinegar, soy sauce, garlic, bay leaves, and black pepper until tender, then browned and served over rice with the reduced, tangy sauce. Ground black pepper stands in for whole peppercorns, so the pepper is spread through the sauce rather than left as whole berries.

Ingredients

1.4 kgChicken thighs (bone-in, skin-on)bone-in, skin-onBuy 3.09 lb
½ cupDistilled white vinegarBuy 1 bottle
⅓ cupSoy sauce (all-purpose)Buy 1 bottle
8 clovesGarlicsmashedBuy 1 head
3 leavesBay leavesBuy 1 jar
1 tspGround black peppercoarsely groundBuy 1 jar
1 tspGranulated sugar (optional)Buy 1 bag
1 tbspVegetable oilfor browningBuy 1 bottle
2 cupsLong-grain white riceuncooked, for servingBuy 1 bag
2 stalksGreen onions (scallions) (optional)sliced, for garnishBuy 1 bunch

Substitution

Ground black pepper in place of “Whole black peppercorns, 1 tbsp”. Ground black pepper replaces whole peppercorns, which are not a canonical ingredient; a smaller amount is used, and the pepper is spread through the sauce instead of left as whole berries.

Method

Combine the chicken, vinegar, soy sauce, garlic, bay leaves, and pepper in a heavy pot and let stand 30 minutes.
Bring to a boil without stirring, then cover and simmer over low heat, turning the chicken once, until tender, about 35 minutes.
Meanwhile, cook the rice according to its package directions.
Lift out the chicken, pat it dry, and brown it skin side down in the oil in a skillet until crisp.
Boil the braising liquid until reduced by about half, stir in the sugar if using, and return the chicken to coat.
Serve over the rice, spooned with sauce and topped with green onions if using.