Chicken Adobo (Egg-Free)

Instructions

1. 1In a large bowl, combine the about 910 g Chicken Thighs, 1 cup Soy Sauce, 3/4 cup White Vinegar, 6 cloves Garlic (minced), 2 leaves Bay Leaves, 1 tbsp Black Peppercorns, and 1 tbsp Brown Sugar. Stir everything together until the chicken is evenly coated.
2. 2Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or for up to overnight.
3. 3Transfer the marinated chicken and all of the marinade from the bowl into a large pot or Dutch oven. Add the 1/2 cup Water.
4. 4Place the pot over high heat and bring the liquid to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes. The chicken is cooked through when it is tender and reaches an internal temperature of 74°C.
5. 5Carefully remove the cooked chicken thighs from the pot and set them aside on a plate. Increase the heat under the pot to medium-high and let the sauce simmer uncovered for 5-10 minutes, or until it has thickened slightly.
6. 6Return the about 910 g Chicken Thighs to the pot and gently toss them to coat evenly with the thickened sauce.
7. 7Serve the Chicken Adobo hot over the 4 cups Cooked Rice.

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