Chicken Adobo (Egg-Free)

Ingredients

• about 910 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large, heavy-bottomed pot, combine the about 910 g 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 74°C.
3. 3Serve the chicken adobo hot over the 4 cups of cooked rice.

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