Adobo

Ingredients

• 3 pounds chicken thighs and drumsticks, bone-in, skin-on – patted dry
• 0.5 cup soy sauce
• 8 cloves garlic – smashed
• 1 tbsp neutral oil
• 0.5 cup cane vinegar (or distilled white vinegar)
• 1 cup water
• 3 leaves dried bay leaves
• 1 tsp whole black peppercorns – left whole
• 2 tsp brown sugar

Instructions

1. In a nonreactive bowl, combine the chicken, soy sauce, and half of the smashed garlic. Toss to coat, cover, and marinate 30–60 minutes in the refrigerator.
2. Remove the chicken from the marinade, letting excess drip back; reserve the marinade. Pat the chicken dry. Heat the oil in a wide heavy pot over medium-high heat until shimmering. Sear the chicken skin side down until lightly browned, 4–6 minutes; flip and brown 2–3 minutes. Transfer to a plate.
3. To the same pot, add the reserved marinade, vinegar, water, bay leaves, peppercorns, and the remaining garlic. Return the chicken and any accumulated juices to the pot, arranging skin side up. Bring to a boil over medium-high heat; do not stir for 2 minutes after it first boils to mellow the vinegar.
4. Reduce heat to maintain a gentle simmer, cover, and cook 20–25 minutes until the chicken is tender and registers about 175°F/79°C in the thickest part.
5. Uncover and simmer 5–7 minutes to concentrate slightly. Transfer the chicken to a plate. Skim excess fat. Stir in the brown sugar, then increase heat to medium-high and boil the sauce until glossy and spoon-coating, 8–10 minutes.
6. Return the chicken to the pot and turn to coat in the reduced sauce. Simmer 2–3 minutes until lacquered and heated through. Adjust with a splash of vinegar for brightness or a spoon of water if overly salty.
7. Discard the bay leaves and serve hot with steamed rice.