Filipino Chicken Adobo

• temps total: 3 hours 5 minutes

Ingrédients

4 skin-on chicken drumsticks and skin-on bone-in chicken thighs

20 or more garlic cloves

Freshly ground black pepper

1 Tbsp black peppercorns

3 Tbsp palm sugar (or regular)

1 ¼ cups white vinegar (I used Datu Puti)

1/4 cup dark soy sauce

1/2 cup (120ml) soy sauce (I used Silver Swan)

4 bay leaves

Sliced green onions, for garnish

Cooked white rice for serving

Instructions

In a large bowl, combine the chicken with garlic, black pepper, peppercorns, palm sugar, white vinegar, dark and regular soy sauce, and water, and bay leaves before marinating for at least two hours or overnight.

When ready to cook, sear both sides of the chicken i oven until the skin is browned, then set the meat aside while pouring the reserved marinade into the pot to boil.

Reduce the heat to low, nestle the chicken back into the sauce, and simmer covered for 35 minutes.

Flip the pieces and continue cooking for another 30 minutes until tender.

Finish by spooning the thickened pan sauce over the chicken and garnishing with green onions to serve alongside rice.