Chicken Adobo (Egg-Free)

Ingredients

• 2 lbs Chicken Thighs
• 1/2 cup Soy Sauce
• 1/4 cup White Vinegar
• 6 cloves Garlic
• 1 tbsp Black Peppercorns
• 2 leaves Bay Leaves
• 1/2 cup Water
• 4 cups Cooked Rice

Instructions

1. 1In a large bowl, combine the 2 lbs Chicken Thighs, 1/2 cup Soy Sauce, 1/4 cup White Vinegar, 6 cloves Garlic (peeled and smashed), and 1 tbsp Black Peppercorns. Add the 2 leaves Bay Leaves. Stir everything together to coat the chicken. Let this marinate for at least 30 minutes at room temperature.
2. 2Transfer the marinated chicken and all the liquid from the bowl into a large heavy-bottomed pot or Dutch oven. Add the 1/2 cup Water.
3. 3Place the pot over medium-high heat and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 35-40 minutes. The chicken is cooked through when it is tender and an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
4. 4Remove the pot from the heat and let the chicken rest in the sauce for 5 minutes. This helps keep the chicken juicy.
5. 5Serve the Chicken Adobo hot over the 4 cups Cooked Rice.

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