Chicken Adobo
Servings
4-6
servingsTotal time
2
hours10
minutesIngredients
4-6 bone-in, skin-on chicken thighs
1/2 cup soy sauce
1/4 cup white vinegar
4 bay leaves
8-10 garlic cloves, smashed
1 tsp whole peppercorns
3 Tbsp brown sugar
1 Tbsp neutral oil
1 cup chicken broth
sliced scallions, for garnish
Directions
- In a bowl, combine the chicken thighs, soy sauce, white vinegar, bay leaves, garlic cloves, peppercorns, and brown sugar. Mix well to coat. Cover and refrigerate for at least 1 hour.
- Remove the chicken from the marinade. Set the marinade aside, as it will be used for the sauce.
- Heat 1 Tbsp of oil in a wide pan over medium-high heat. Add the chicken skin-side down, and sear until golden brown, about 2-3 minutes. Flip and repeat for the other side.
- Pour the reserved marinade into the pan along with the chicken broth and bring to a simmer. Cover and cook for 30 minutes.
- Uncover the pan and increase the heat to medium-high. Let the sauce reduce, spooning it over the chicken occasionally, until thick and glossy, about 20–25 minutes.
- Garnish with sliced scallions and serve with your choice of sides.