Chicken Adobo with Egg-Free Glaze

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 tbsp Brown sugar
• 1 tbsp Cornstarch
• 2 tbsp 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. Stir to coat the chicken evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to a few hours.
2. 2Pour the marinated chicken and all of its liquid into a large heavy-bottomed pot. Add the 2 leaves Bay leaves. Bring the liquid to a boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30-40 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
3. 3Carefully remove the chicken thighs from the pot using tongs and place them on a plate. Set the chicken aside. Discard the 2 leaves Bay leaves from the pot.
4. 4In a small bowl, whisk together the 1 tbsp Cornstarch and 2 tbsp Water until no lumps remain, creating a smooth slurry.
5. 5Increase the heat under the pot to medium-high. Bring the sauce to a simmer, stirring occasionally. Once simmering, slowly pour in the cornstarch slurry while stirring constantly. Continue to stir for 1-2 minutes until the sauce thickens into a glossy glaze.
6. 6Stir in the 1 tbsp Brown sugar until it is fully dissolved into the glaze.
7. 7Return the cooked chicken thighs to the pot. Gently turn the chicken pieces to coat them thoroughly with the thickened glaze.
8. 8Serve the glazed chicken hot over the 4 cups Cooked rice.

Substitutions

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