Filipino Chicken Adobo Recipe

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  0.8 cup Vinegar, White
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  0.5 cup Soy Sauce, Low Sodium
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  8 Garlic(24g)
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  0.5 tsp ½ teaspoon black peppercorns
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  2 2 bay leaves
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  1 tbsp Brown sugar
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  3 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  2 tbsp Vegetable oil
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  Rice, White, Long-Grain
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  4 Green Onion (Scallion)(60g)

Instructions

1. 1Mince the garlic and combine with the vinegar, soy sauce, and brown sugar in a large bowl. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for at least 1 hour (up to 3 hours).
2. 2While the chicken marinates, cook the rice according to package directions in a separate pot. Once cooked, keep warm on low heat or in a rice cooker.
3. 3Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Remove the chicken thighs from the marinade, reserving the liquid in the bowl. Working in batches to avoid crowding, place the chicken skin-side down in a single layer and cook undisturbed for 4–5 minutes until the skin is golden brown and releases easily from the pan.
4. 4Flip the chicken thighs and cook for another 4–5 minutes over medium-high heat until the second side is golden brown.
5. 5Pour the reserved marinade into the skillet and bring to a boil over medium-high heat, about 2–3 minutes. Reduce heat to medium-low and maintain a heavy simmer for 10 minutes. Flip the chicken thighs halfway through.
6. 6Continue simmering for 8–12 minutes more, stirring the sauce occasionally, until it reduces by half and thickens noticeably. Check the thickest thigh with an instant-read thermometer—it should register 165°F internal temperature when done.
7. 7Remove from heat. Divide the chicken thighs and sauce evenly into 6 airtight containers while hot. Divide the cooked rice evenly among the containers alongside the chicken.
8. 8Top each container with sliced green onions. Cool to room temperature, then seal and refrigerate for up to 4 days.