Chicken Adobo

Ingredients

• 2 lb Chicken thighs (bone‑in, skin‑on) (Trim excess fat; keep skin for browning)
• 1/2 cup Soy sauce (Low‑sodium preferred)
• 2 tbsp Granulated sugar
• 2 Bay leaves
• 1 tsp Whole peppercorns (Crushed lightly)
• 4 Garlic cloves (Minced)
• 1 cup Water
• 1/4 cup Rice wine vinegar (Can substitute with regular white vinegar (use 2 tbsp less))
• 2 tbsp Coconut milk (Adds a subtle richness; optional for bonus points)
• 2 cup White rice (Cooked according to package; optional side)

Instructions

1. Make the Marinade

   In a mixing bowl combine soy sauce, sugar, bay leaves, crushed peppercorns, and minced garlic. Stir until sugar dissolves.

   Time: PT5M

2. Marinate the Chicken

   Add the chicken thighs to the bowl, toss to coat evenly, then cover and refrigerate for at least 30 minutes.

   Time: PT30M

3. Brown the Chicken

   Heat a large skillet over medium‑high heat. Add the chicken thighs skin‑side down and fry until the skin is golden brown, about 8 minutes.

   Time: PT8M

   Temperature: Medium‑high

4. Flip and Brown the Other Side

   Turn the thighs over and brown the flesh side for another 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

5. Add Liquids

   Pour the reserved marinade back into the pan, add 1 cup water, 1/4 cup rice wine vinegar, and 2 tbsp coconut milk. Stir gently.

   Time: PT2M

6. Simmer Until Sauce Reduces

   Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered, stirring occasionally, until the sauce becomes dark, thick, and sticky (about 20 minutes).

   Time: PT20M

   Temperature: Low simmer

7. Final Taste Check

   Taste the sauce and adjust seasoning with a pinch of salt or a dash more vinegar if needed.

   Time: PT2M

8. Serve

   Serve the chicken adobo over cooked white rice, spooning extra sauce over the rice.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

12 g

Fat

20 g

Fiber

1 g