4 chicken drumsticks
4 chicken thighs (alternatively use 2 lbs total of boneless chicken dark meat)
20 heavily crushed garlic cloves
1 ¼ cups unseasoned rice vinegar
½ cup low sodium soy sauce
¼ cup dark soy sauce
1 tbsp whole black peppercorns
3 tbsp palm sugar / white sugar
4 bay leaves
½ cup of water
Green onions for topping
High smoke point oil for searing
Add everything to a bowl, cover and marinade in the fridge. This is ideally done overnight, but can be reduced to 2 hours.
Remove the chicken pieces and sear in batches until nicely browned.
Once everything is browned, return all the pieces back into the pan along with all of the marination liquid. Bring to a boil, then cover and simmer for 35 minutes.
Uncover and flip the chicken, simmering for another 25 minutes. As the time winds down, uncover as needed to reduce the sauce down until it thickens.
Serve with rice, or pan fry some thin rice noodles with some remaining sauce, garnishing with green onions.
This is the Filipino rendition of the braised dish consisting mainly of vinegar, soy sauce, garlic, bay leaves, and black pepper, considered by some to be the national dish of the Philippines. Name is derived from the Spanish word adobar, to marinate.