Filipino Chicken Adobo (Print Version)

# Ingredients:

→ Main Ingredients

01 - Salt and pepper
02 - Avocado oil for browning
03 - 4 bay leaves
04 - 1 tbsp whole black peppercorns
05 - 6 garlic cloves
06 - 2 tbsp optional brown sugar
07 - 1/3 cup of soy sauce (low sodium)
08 - 1/2 cup cane vinegar (or white/apple cider vinegar)
09 - 1/2 cup water or chicken broth
10 - 8-10 boneless chicken thighs, no skin

# Instructions:

01 - Pour a bit of oil into your pan. Season the chicken with salt and pepper, then sear on both sides. Take it out when it’s nicely browned.
02 - Wipe away any leftover grease using paper towels.
03 - Toss in the garlic with the peppercorns. Let them cook for about 60 seconds, just until they start to smell amazing.
04 - Put soy sauce, vinegar, broth, sugar, and bay leaves in the pan. Gently add seared chicken back in.
05 - Set the heat high till it boils. Turn it down to medium-low heat, pop on a lid, and let it slow-cook for 20 minutes.
06 - Remove the lid and crank up the heat. Let the sauce bubble and thicken for about 5 minutes or until it’s how you want it.

# Notes:

01 - No need to marinate
02 - Chicken without skin is a lighter option
03 - Best paired with steamed rice

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