Chicken Adobo
Servings: 6
Ingredients
- ¼ cup apple cider vinegar or white vinegar
- ¼ cup naturally brewed soy sauce or shoyu or GF tamari I like Ohsawa
- 4 whole garlic cloves crushed
- 4 bay leaves
- 6 black peppercorns
- 2 pounds skinless chicken thighs and/or drumsticks bone-in or boneless* (I used 8 boneless thighs)
- 1/3 cup water
Instructions
- Mix vinegar, soy sauce, garlic, bay leaves and peppercorns in a container just small large enough to hold the chicken, such as a glass mixing bowl or a small Pyrex. Cover and marinate 1 hour to overnight. Longer is better.
- Transfer chicken and marinade to a medium or large saucepan with a tight-fitting lid and add water. Bring to a boil, lower to a simmer and cook covered for 30 minutes.
- Uncover, raise the heat and gently boil an additional 10 minutes to reduce sauce. Serve hot over steamed rice.
Notes
*Breasts don’t work well here. Skin-on chicken is fine, but the skin doesn’t look attractive unless you broil or brown it after.