Chicken Adobo with Rice

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 Sugar
• 1/2 cup Water
• 4 cups Cooked rice

Instructions

1. 1Peel and smash the 6 cloves of garlic. In a large, heavy-bottomed pot, combine the 2 lbs of chicken thighs, 1/2 cup of soy sauce, 1/4 cup of white vinegar, the 6 cloves of smashed garlic, 1 tablespoon of black peppercorns, 2 bay leaves, 1 tablespoon of sugar, and 1/2 cup of water.
2. 2Place the pot over high heat and bring the mixture to a rolling boil, which means large, continuous bubbles breaking the surface. This will take approximately 5 to 7 minutes.
3. 3Immediately reduce the heat to low, so the liquid is just gently bubbling. Cover the pot with a lid and let it simmer for 30 to 40 minutes; the chicken should become very tender, and the sauce will reduce slightly and thicken.
4. 4After 30 minutes, carefully remove one chicken thigh from the pot and pierce it with a fork; the fork should slide in easily. Use a meat thermometer to check the internal temperature of the thickest part of the chicken, which should be 165°F (74°C). If the chicken is not yet tender or at the correct temperature, continue simmering, checking every 5 minutes.
5. 5Taste the sauce. If it is too salty, add 1 to 2 tablespoons more water. If you prefer a thicker sauce, carefully remove the chicken thighs from the pot and set them aside, then increase the heat to medium and simmer the sauce uncovered for 5 to 10 minutes, or until it reaches your desired consistency; return the chicken to the pot.
6. 6While the adobo is finishing, ensure your 4 cups of cooked rice are hot and ready. To serve, spoon the hot 4 cups of cooked rice into individual bowls, then ladle the chicken adobo and its sauce over the rice.

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