Filipino Chicken Adobo

Ingredients

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

Nutrition (estimated per serving)

Method

1. Pat the chicken pieces dry with paper towels. In a large bowl, combine the chicken, soy sauce, vinegar, water, smashed garlic, bay leaves, and peppercorns, and let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the fridge if you have time.
2. Do not skip patting the chicken dry first; excess surface water dilutes the marinade and slows down the browning step later.
3. Remove the chicken pieces from the marinade with tongs, shaking off excess liquid, and set the marinade liquid aside (don't discard it, you'll need it).
4. Heat the vegetable oil in a large, wide pot or deep skillet over medium-high heat until shimmering. Working in batches to avoid crowding, sear the chicken skin-side down for 4 to 5 minutes until deeply golden brown; this step builds flavor even though the chicken will finish by simmering, so don't rush past it.
5. Flip and sear the other side for another 3 minutes, then transfer all the browned chicken to a plate.
6. Pour the reserved marinade (including the garlic, bay leaves, and peppercorns) into the same pot and bring it to a boil over high heat, scraping up any browned bits from the bottom with a wooden spoon.
7. Return the chicken to the pot, skin-side up, along with any juices that collected on the plate. Reduce the heat to low so the liquid is at a gentle simmer with small bubbles breaking the surface, not a rolling boil.
8. Cover the pot with a lid slightly ajar and simmer for 25 minutes, then check one piece with an instant-read thermometer in the thickest part near the bone; it should read at least 175 F for thighs and drumsticks to become properly tender (higher than the 165 F minimum, since dark meat benefits from longer cooking).
9. Uncover the pot, stir in the brown sugar, and increase the heat to medium so the sauce simmers more actively, uncovered, for 10 to 15 minutes. This reduces the sauce so it thickens slightly and clings to the chicken instead of being watery.
10. Taste the sauce and adjust with a touch more vinegar for tang or a pinch more sugar for sweetness, keeping in mind adobo should taste boldly savory-sour, not sweet.
11. Remove the bay leaves and discard them, then serve the chicken and sauce hot over steamed white rice, spooning extra sauce generously over the rice.
12. Garnish with sliced green onions before serving.

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