Chicken adobo recipe

Chicken thighs braised in vinegar and soy sauce with garlic, bay leaves and whole peppercorns until the sauce reduces and coats the meat.

1 hour and 5 minuteseasy9 ingredients

Ingredients

• 800 g chicken thighs
• 120 ml soy sauce
• 120 ml vinegar
• 6 garlic
• 3 bay leaves
• 1 tsp black peppercorns
• 240 ml water
• 1 onion
• 2 tbsp oil

How to make Chicken adobo

1. Chop 1 onion and mince 4 cloves of garlic before starting the recipe.
2. In a large pot, heat 2 tablespoons of oil over medium heat until shimmering, about 2 minutes.
3. Add the chopped onion and minced garlic, sautéing for 2 minutes until fragrant.
4. Add 1 kg of chicken thighs, cooking for 8-10 minutes while turning occasionally until browned.
5. Stir in ½ cup soy sauce, ½ cup vinegar, 1 cup water, 3 bay leaves, and 1 teaspoon black peppercorns.
6. Increase heat to high, bringing the mixture to a boil for about 5 minutes.
7. Reduce heat to low and simmer for 30-40 minutes until the chicken is tender.
8. Remove the chicken and let rest for a few minutes before serving hot with rice, spooning the sauce over the chicken.

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