Chicken Adobo (Egg-Free)

Ingredients

• 2 lbs Chicken thighs
• 1/2 cup Soy sauce
• 1/4 cup Vinegar
• 6 cloves Garlic
• 2 leaves Bay leaves
• 1 tsp Black peppercorns
• 1 tbsp Sugar
• 1/2 cup Water
• 4 cups Cooked rice

Instructions

1. 1In a large, heavy-bottomed pot, combine the 2 lbs of chicken thighs, 1/2 cup of soy sauce, 1/4 cup of vinegar, 6 cloves of garlic (peeled and smashed), 2 bay leaves, 1 teaspoon of black peppercorns, 1 tablespoon of sugar, and 1/2 cup of water.
2. 2Place the pot over medium-high heat and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes. The chicken is cooked through when it is tender and reaches an internal temperature of 165°F (74°C).
3. 3Serve the chicken adobo hot over the 4 cups of cooked rice.

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