Chicken Adobo with Rice

Ingredients

• 1.5 lbs Chicken thighs
• 1/2 cup Soy sauce (low sodium)
• 1/4 cup White vinegar
• 6 cloves Garlic
• 1 tbsp Black peppercorns
• 2 leaves Bay leaves
• 2 tbsp Vegetable oil
• 1 cup Water
• 4 cups Cooked white rice

Instructions

1. 1In a large bowl, combine the 1.5 lbs Chicken thighs with the 1/2 cup Soy sauce, 1/4 cup White vinegar, 6 cloves Garlic (minced), 1 tbsp Black peppercorns, and 2 leaves Bay leaves. Stir everything together to coat the chicken. Let this marinate for at least 30 minutes.
2. 2Place a large pot or Dutch oven on the stove and heat the 2 tbsp Vegetable oil over medium heat (about 300°F or 150°C).
3. 3Carefully add the marinated chicken thighs to the hot pot. Sear the chicken on all sides until it is nicely browned, about 2-3 minutes per side. Do not crowd the pot; sear in batches if necessary.
4. 4Pour the 1 cup Water into the pot with the chicken. Increase the heat to bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes. The chicken is done when it is very tender and reaches an internal temperature of 165°F (74°C).
5. 5Remove the bay leaves from the pot. Serve the tender chicken and its sauce hot over the 4 cups Cooked white rice.

Related Guides