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Braised Chicken Adobo on a plate
Andrew Fowler

Braised Chicken Adobo

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 bone-in skin-on chicken thighs about 2 lbs total
  • 1 tsp neutral oil
  • 8 garlic cloves peeled and lightly crushed
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup cane vinegar or distilled white vinegar
  • 3/4 cup water
  • 3 bay leaves
  • 1 tsp coarsely cracked black pepper
  • 1 tsp packed light brown sugar

Method
 

  1. Pat thighs dry. Heat oil in wide heavy pot over medium; brown skin-side down 7 to 8 minutes. Turn; cook 3 minutes. Spoon off excess fat, leaving about 1 tablespoon.
  2. Add garlic around thighs; cook 1 minute. Add soy sauce, vinegar, water, bay, pepper, and sugar.
  3. Gently simmer; cover and cook over low 30 to 35 minutes, turning once, until thickest meat 175 to 185°F and tender when pierced.
  4. Platter chicken. Simmer sauce uncovered 5 to 10 minutes until slightly reduced but pourable; remove bay.
  5. Return chicken 1 minute; turn to coat. Serve with softened garlic and small spoonful sauce per thigh.