Chicken Adobo Recipe

Filipino Chicken Adobo
From the Los Angeles Times

Ingredients
1 whole chicken
12 whole cloves of garlic
1 cup apple cider vinegar
1/2 cup soy sauce
1 tablespoon ground black pepper
4 dried bay leaves
Steamed jasmine rice (optional) for serving

Directions

1. Cut the chicken into 10 pieces: breasts, wings, thighs, legs, cutting the breast pieces in half. Place the chicken pieces into a large lidded Dutch oven or casserole. Add the garlic, vinegar, soy sauce, pepper and bay leaves.

2. Bring the mixture to a boil over medium-high heat, then reduce to medium-low, cover and simmer until the chicken is thoroughly cooked (the meat  will be firm, the juices will run clear, and a thermometer inserted will read 165 degrees), about 25 minutes. Turn the chicken halfway through for even cooking.

3. Remove the cooked chicken pieces from the sauce and set aside on a plate. Continue to cook the sauce until it’s reduced to about 1 cup, about 10 minutes.

4. Strain the sauce, then add the chicken back to the sauce and toss to coat completely before moving to a sercing platter. Serce with steamed jasmine rice.

Serves 4

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