- Yield: 4 Servingsas part of multicourse meal
- 1½ lbs (750 g) skin-on chicken legs and thighs
- 2 tablespoons high-heat cooking oil
- 1/3 cup (80 ml) cider vinegar (or white vinegar)
- ¼ cup (65 ml) soy sauce
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon sugar
- ½ cup (125 ml) water
How to Make It
- In a large bowl, whisk together the ingredients for the Adobo Sauce. Add the chicken and mix to coat well. Marinate 2 hours to overnight in the refrigerator.
- In a large, heavy bottomed pot on medium-high heat, add the chicken and the marinade. Bring to a boil and turn the heat to low. Cover and simmer for 20 to 30 minutes, stirring the pot halfway through to redistribute the sauce and chicken.
- Using tongs, remove the chicken to a dish. Keep the Adobo Sauce on the stovetop and turn the heat to high to let the sauce thicken for 5 minutes. Use a spoon to skim off some of the oil that may be on the surface of the sauce.
- Set a frying pan over high heat. When hot, add the oil. Pat the chicken skin dry with paper towels and carefully add the pieces skin-side down to the pan. Careful, if your chicken skin is not dry, it may splatter. Fry for 2 minutes until the skin is crisp and a wonderful golden brown. Alternatively, you can place the chicken skin-side up (pat dry first) on a sheet pan. Set the oven rack to the top level and broil for 3 minutes until the skin is nice and crisp.
- Pour the Adobo Sauce over the chicken and serve over rice.