Chicken adobo is a top tier comfort meal 🐔

Ingredients

• 8 pieces Chicken Thighs (bone-in, skin-on)
• 0.5 cup Soy Sauce (regular or low‑sodium)
• 0.5 cup White Vinegar (cane or distilled)
• 2 tablespoon Brown Sugar (packed)
• 6 cloves Garlic (crushed)
• 1 teaspoon Whole Black Peppercorns (lightly crushed)
• 2 pieces Bay Leaves
• 1 cup Water (enough to cover chicken)
• 2 stalks Scallions (thinly sliced for garnish)

Instructions

1. Prepare the Marinade

   In a mixing bowl combine soy sauce, vinegar, brown sugar, crushed garlic, and whole black peppercorns. Stir until the sugar dissolves.

   Time: PT10M

2. Marinate the Chicken

   Place the chicken thighs in a zip‑top bag or shallow container, pour the marinade over them, seal, and toss to coat. Refrigerate for at least 1 hour, up to overnight for deeper flavor.

   Time: PT1H

3. Sear the Chicken

   Remove chicken from the fridge, pat dry, and heat a large skillet over medium‑high heat. Add a thin layer of oil, then sear the thighs skin‑side down until golden brown, about 3‑4 minutes per side. Transfer to a plate.

   Time: PT5M

   Temperature: medium-high

4. Simmer the Adobo

   Return the seared chicken to the skillet, pour in enough water to just cover the pieces, add bay leaves, and bring to a gentle boil. Reduce heat to low, cover, and simmer for 30 minutes until the chicken is tender.

   Time: PT30M

   Temperature: low

5. Reduce the Sauce

   Uncover the skillet, increase heat to medium‑high, and cook until the sauce thickens slightly and coats the back of a spoon, about 5 minutes. Stir occasionally to prevent burning.

   Time: PT5M

   Temperature: medium-high

6. Garnish and Serve

   Transfer chicken to a serving platter, spoon the reduced sauce over the top, and sprinkle sliced scallions. Serve hot with steamed rice.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

10g

Fat

20g

Fiber

1g