Chicken Adobo

Ingredients

• Servings: 6
• 5 pounds chicken legs and thighs, rinsed and patted dry
• 3/4 cup water
• 3/4 cup white vinegar
• 1/4 cup soy sauce
• 1 teaspoon white sugar
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 teaspoon whole black peppercorns, crushed
• 2 bay leaves
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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.
• 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.