Filipino Chicken Adobo

Ingredients for 4 servings:

• ¾ cup white wine vinegar
• ½ cup soy sauce
• 8 garlic cloves
• ½ tsp black peppercorns
• 3 bay leaves
• 1 tbsp, heaped sugar, brown
• 8 chicken legs
• Oil for frying
• 3 spring onions, thinly sliced

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

“National dish” of the Philippines

In a large bowl, combine the vinegar, soy sauce, garlic, peppercorns, bay leaves, and brown sugar; mix well. Add the chicken thighs, toss in the marinade, and marinate for about 15 minutes. Heat the vegetable oil in a large skillet over medium heat. Shake off any excess marinade from the chicken thighs. Cook the chicken thighs in the skillet on each side for about 5 minutes, then remove from the skillet. Add the remaining marinade to the skillet and bring to a boil. Reduce the heat, return the chicken thighs to the skillet, and simmer for 10 minutes. Turn the chicken thighs over and continue to simmer, stirring occasionally, until the sauce has reduced by half and thickened, about 10 minutes. Serve the chicken thighs sprinkled with spring onions and served with rice.