Filipino Chicken Adobo

This dish originated in the Philippines and is very popular there. I have done my homework on this one, comparing different supposedly authentic recipes. I have read different things about how long to marinate the chicken and went with the most reasonable time.

Ingredients

• 1 1/2 to 2 lbs chicken thighs (with skin on, and with or without bones). Note that breasts and/or drumsticks may be used instead.

• 1 1/2 cups water

• 1/3 cup dark soy sauce (Light soy sauce is OK if that’s all you have and if you are allergic to soy, coconut aminos may be used but the sauce will not thicken nearly as much if you use anything other than dark soy sauce.)

• 1/3 cup plus 2 Tbsp rice vinegar (this is a personal choice, traditionally cane vinegar is used)

• 6 garlic cloves, smashed and peeled

• 3 dried bay leaves

• 1 small brown or yellow onion, diced

• 2 Tbsp brown sugar

• 2 tsp peppercorns or coarse cracked black pepper

• 1/2 tsp paprika

• pinch of salt

• 2 green onions, sliced (for garnish)

• Vegetable or olive oil

• 1/2 lb long grain white rice (optional)

• (any other side dishes such as steamed vegetables, optional)

Directions

1. Make marinade as follows: combine in a bowl chicken thighs, soy sauce, half the garlic, vinegar, and bay leaves and refrigerate for 3 hours. Towards the end of marinating time (about 1/2 hour remaining)… continue. If in a hurry, as little as 1 hour marination time is OK.

2. Cook about a half pound of long grain rice to accompany the chicken according to package directions, then keep warm. This would also be a good time to steam some fresh vegetables as a side dish and keep that warm.

3. Heat some oil in a wok or cast iron skillet on high heat. Remove just the chicken from the marinade, reserving the marinade.

4. Sear both sides of the chicken for about 1 1/2 minutes per side.

5. Remove the chicken and put it back in the marinade.

6. Add some more oil to wok or skillet, add diced onion and the rest of the garlic, then cook for 2 minutes.

7. Add the marinade, water, brown sugar, pepper, paprika, then turn down heat to medium and simmer for 6 minutes.

8. Remove the bay leaves and discard.

9. Add chicken, smooth side down, and simmer for about 15 to 20 minutes… until sauce reduces to a very thick consistency. Add salt if needed. Add the green onions garnish towards the very end.

10. Remove from heat, turn off burner, and serve the chicken and side dish(es) together.