Chicken Adobo

🛒 Ingredients

• Chicken Thighs, boneless, skinless 680 g · 1120 kcal
• Soy Sauce 135 g · 70 kcal
• Cane Vinegar 80 g · 15 kcal
• Garlic cloves, minced 30 g · 45 kcal
• Bay Leaves 1 g · 0 kcal
• Black Peppercorns 7 g · 18 kcal
• Vegetable Oil 14 g · 120 kcal

👨‍🍳 Instructions

1. Pat the chicken thighs dry and cut them into 2-inch pieces. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Brown the chicken pieces on all sides until lightly golden, then remove them from the pot and set aside. Add the minced garlic to the pot and sauté for about 1-2 minutes until fragrant.
3. Return the browned chicken to the pot. Pour in the soy sauce and cane vinegar, then add the bay leaves and black peppercorns.
4. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the chicken is tender and cooked through.
5. Remove the lid and increase the heat to medium-high. Simmer for another 5-10 minutes, stirring occasionally, to reduce the sauce to your desired consistency.
6. Serve the Chicken Adobo hot, typically with steamed white rice. Garnish with fresh bay leaves if desired.