Pinoy Chicken Adobo

Serve this simple Filipino chicken and sauce dish over rice. You can use both chicken legs and thighs.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 584 Calories

Ingredients

• 1 teaspoon white sugar
• 1 onion, chopped
• salt to taste
• 2 bay leaves
• 2 cloves garlic, crushed
• 5 pounds chicken legs and thighs, rinsed and patted dry
• 1 teaspoon whole black peppercorns, crushed
• 0.75 cup water
• 0.25 cup soy sauce
• 0.75 cup white vinegar

Recipe Instructions

Step 1

Place the chicken in a 6-quart pot. Pour the water, vinegar, and soy sauce over the chicken. Add the sugar, onion, garlic, peppercorns, and bay leaves to the pot; bring the mixture to a boil for 2 minutes. Reduce heat to low; simmer until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pot and continue cooking the sauce until it thickens, about 10 minutes; season with salt.

Step 2

Return the chicken to the pot, making sure the chicken is covered entirely by the sauce. Cook together until the chicken is reheated, about 3 minutes.