Soy Vinegar Braised Chicken Adobo
Bone in chicken braised in soy sauce, vinegar, garlic, and bay leaves until tender, then reduced to a glossy sauce.
Equipment
- Large heavy pot with lid
- Instant read thermometer
- Cutting board
- Wooden spoon
Ingredients
Main Ingredients
- 2 lb bone in chicken legs, thighs, or wings skin on
- ½ cup soy sauce
- ½ cup white vinegar or cane vinegar
- ½ cup water
- 10 cloves garlic crushed, about one head
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp sugar optional
Instructions
Cooking
- Combine. Add the chicken, soy sauce, vinegar, water, garlic, bay leaves, and peppercorns to a pot.
- Marinate. Chill thirty minutes.
- Boil. Bring to a boil without stirring, then lower to a simmer.
- Simmer. Cover and cook thirty to forty minutes until tender and 165 F.
- Reduce. Uncover for ten minutes to thicken the sauce, then serve.
Notes
Substitutions: Tamari replaces soy sauce, and boneless thighs shorten the cooking time.
Tips: Do not stir while the vinegar first boils, and reduce the sauce uncovered.
Storage: Refrigerate for three to four days or freeze for up to three months.
Nutrition does not include the optional sugar.