chicken adobo

Ingredients

• 3 lbs chicken pieces (bone-in, skin-on preferred)
• 1 cup white vinegar
• 1 cup water
• 1/2 cup soy sauce
• 1 head garlic, minced (about 10-12 cloves)
• 2 tablespoons black peppercorns
• 2 bay leaves
• 1 tablespoon brown sugar (optional, for slight sweetness)

Instructions

1. In a large pot or Dutch oven, combine the chicken, vinegar, water, soy sauce, garlic, peppercorns, and bay leaves.
2. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 45-60 minutes, or until the chicken is cooked through and tender. Stir occasionally.
4. If desired, add brown sugar during the last 15 minutes of cooking.
5. Remove bay leaves before serving.

Notes

• Chicken adobo is traditionally served with steamed white rice to soak up the flavorful sauce.
• The longer the chicken simmers, the more flavorful it becomes. It’s even better the next day!
• For a richer flavor, you can add a splash of fish sauce (about 1-2 tablespoons) during the last 15 minutes of cooking.
• To achieve a darker sauce, increase the heat slightly during the last 10-15 minutes of simmering. Be careful not to burn the sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.