Chicken Adobo

Method

1. Toss the chicken with the soy sauce, vinegar, crushed garlic and peppercorns and marinate in the fridge for 30 minutes.

   Add in this stepChicken thighs or drumettes (bone-in) 500 gSoy sauce 3½ tbspVinegar (cane vinegar or rice vinegar) 3½ tbspGarlic (whole cloves, crushed) 6Black peppercorns (lightly crushed) ½ tsp

2. Lift out only the chicken and pat it dry with kitchen paper. Heat the oil in a 24 cm pan and brown the chicken over medium-high heat for 6 min, skin side first. Keep the marinade; do not throw it away.

   Add in this stepCooking oil 1 tbsp

   medium-high heat

3. Add the garlic from the marinade to the pan and fry over medium heat for 1 min until fragrant.

   medium heat

4. Add the rest of the marinade, the water and the bay leaves and boil over high heat for 3 min to drive off the sharp smell of the vinegar (do not stir at this stage). Turn down to medium-low heat, cover and simmer for 30 min. The chicken is cooked when it reaches at least 75°C inside.

   Add in this stepWater 100 mlBay leaves 2

   high heat→medium-low heat

5. Remove the lid, add the sugar and cook down over medium heat for 6 min more until the sauce is glossy and thick. Serve with rice.

   Add in this stepSugar 1 tspHot cooked rice to taste

   medium heat