Filipino Chicken Adobo

Ingredients

• 8 bone-in chicken thighs
• 120ml soy sauce
• 120ml cane or white vinegar
• 10 garlic cloves, smashed
• 3 bay leaves
• 1 teaspoon whole black peppercorns
• 1 tablespoon brown sugar
• 250ml water
• 1 tablespoon neutral oil
• Steamed rice, to serve

Before you cook

• Marinate the chicken in the soy sauce, half the garlic and the peppercorns for at least 30 minutes.
• Smash the garlic cloves with the flat of a knife rather than chopping them.

Steps

1. Lift the chicken from the marinade and pat it dry, keeping the marinade.
2. Brown the chicken skin side down in the oil until well coloured, then turn.
3. Add the remaining garlic and fry for a minute without letting it burn.
4. Pour in the reserved marinade, vinegar, water, sugar and bay leaves.
5. Let it come to a boil and leave it alone for 3 minutes before stirring, which takes the raw edge off the vinegar.
6. Lower the heat, cover, and simmer for 30 minutes until the chicken is tender.
7. Uncover and boil hard for 10 minutes, turning the chicken, until the sauce is thick and glossy.
8. Serve over rice with plenty of sauce spooned over.