Chicken Adobo (Nut-Free)

Instructions

1. 1In a medium bowl, combine the 1/2 cup soy sauce, 1/4 cup white vinegar, 6 cloves of minced garlic, 1 tablespoon black peppercorns, 2 leaves of bay leaves, 1 teaspoon sugar, and 1/2 cup water. Stir everything together until the sugar is dissolved.
2. 2Add the about 910 g of chicken thighs to the bowl with the marinade. Turn the chicken pieces to make sure all sides are coated in the marinade. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to overnight in the refrigerator.
3. 3Place the marinated chicken and all of the marinade from the bowl into a large pot or Dutch oven. Bring the liquid to a boil over medium-high heat (190.6°C / 190°C). Once boiling, reduce the heat to low (93.33°C / 93°C), cover the pot, and let it simmer for 30 to 40 minutes, or until the chicken is cooked through and tender. The chicken is done when it reaches an internal temperature of 74°C.
4. 4Carefully remove the about 910 g of chicken thighs from the pot and place them on a plate. Set the chicken aside.
5. 5Increase the heat under the pot to medium-high (190.6°C / 190°C). Let the sauce in the pot simmer uncovered for about 10 minutes, stirring occasionally, until it has slightly thickened. The sauce is ready when it coats the back of a spoon.
6. 6Return the about 910 g of chicken thighs to the pot. Stir the chicken to coat it evenly with the thickened sauce.
7. 7Serve the chicken adobo hot over the 4 cups of cooked rice.

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