Chicken Adobo

🥘 Ingredients

• bay leaf
  2
• boneless skin-on chicken thigh
  4
• fresh cracked black pepper
  1 teaspoon
• garlic (minced or thinly sliced)
  6
• low sodium chicken stock
  1 cup
• oil
  2 tbsp
• rice vinegar
  3/4 cup
• shallot (thinly sliced)
  1
• soy sauce
  1/2 cup

🍳 Cookware

• pot
• pan

1. 1

   Add oil to your preheated pot on medium low heat, along with garlic and shallot .

   oil: 1 tbsp, garlic: 6 (minced or thinly sliced), shallot: 1 (thinly sliced)
2. 2

   Stir for ⏱️ 5 minutes then add bay leaf and fresh cracked black pepper .

   bay leaf: 2, fresh cracked black pepper: 1 teaspoon
3. 3

   Cook for ⏱️ 1 minute while stirring.
4. 4

   Add soy sauce , rice vinegar , and low sodium chicken stock and bring to a low simmer.

   soy sauce: 1/2 cup, rice vinegar: 3/4 cup, low sodium chicken stock: 1 cup
5. 5

   Add boneless skin-on chicken thigh to the pot skin side up and keep at a low simmer for ⏱️ 15 minutes .

   boneless skin-on chicken thigh: 4
6. 6

   Carefully remove chicken and place on a platter. Continue to reduce sauce.
7. 7

   While sauce is reducing, preheat a pan on medium heat, add oil and place chicken thighs skin side down.

   oil: 1 tbsp
8. 8

   Sear until lightly browned and crispy.
9. 9

   Remove chicken and place on platter skin side up.
10. 10

    When the braising liquid in your pot is reduced to your liking, adjust with soy sauce or rice vinegar to taste.

    soy sauce, rice vinegar
11. 11

    Pour the finished sauce over the chicken thighs.