Filipino Chicken Adobo in Vinegar and Soy

What you need

• 1.2 kg (2 1/2 lb) bone-in, skin-on chicken thighs, about 8
• 120 ml (1/2 cup) cane vinegar, or white vinegar
• 80 ml (1/3 cup) soy sauce
• 10 cloves garlic, about 1 head, crushed and roughly chopped
• 3 dried bay leaves
• 1 tsp black peppercorns, lightly cracked
• 250 ml (1 cup) water
• 1 tbsp vegetable oil
• steamed white rice, for serving

Method

Restated from the original video

1. 1

   Put the chicken in a bowl with the soy sauce, garlic, bay leaves and peppercorns. Turn the pieces to coat and leave for 30 min.

2. 2

   Lift the chicken out and pat the skin dry. Keep the soy mixture.

3. 3

   Heat the oil in a wide, heavy pot over medium-high heat. Lay the thighs in skin side down and sear until the skin is deep golden, 5-6 min.

4. 4

   Turn the pieces over, pour in the vinegar and let it bubble without stirring for 3 min to soften its sharp edge.

5. 5

   Add the reserved soy mixture and the water, bring to a boil, then lower the heat to a gentle simmer.

6. 6

   Cover and simmer, turning the thighs once halfway, until the meat is tender and reads 74 °C (165 °F) inside next to the bone, 30-35 min.

7. 7

   Uncover, raise the heat to medium and reduce the sauce until it is glossy and slightly thickened, 5-8 min.

8. 8

   Taste and add a splash more vinegar or soy sauce if it needs it.

9. 9

   Serve the chicken with plenty of the sauce spooned over rice.

Imported from hot-thai-kitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.