Filipino Chicken Adobo

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Pat the chicken thighs dry with paper towels.

   Ongeveer 2 min

   Tip van de kok: Drying the chicken helps the skin crisp up when searing.

2. 2

   Heat the cooking oil in a large pot or Dutch oven over medium-high heat.

   Ongeveer 2 min

3. 3

   Sear the chicken thighs skin-side down for 5-7 minutes until golden brown and crispy.

   Ongeveer 7 min

   Tip van de kok: Do not overcrowd the pan; cook in batches if necessary.

4. 4

   Flip the chicken and sear for another 2-3 minutes on the other side.

   Ongeveer 3 min

5. 5

   Remove the chicken from the pot and set aside.

   Ongeveer 1 min

6. 6

   Add the smashed garlic, bay leaves, and black peppercorns to the pot and sauté for 1 minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

7. 7

   Pour in the gluten-free soy sauce, white vinegar, and water.

   Ongeveer 1 min

8. 8

   Bring the mixture to a boil, then return the seared chicken thighs to the pot.

   Ongeveer 3 min

9. 9

   Reduce the heat to low, cover the pot, and simmer for 30 minutes, turning the chicken once halfway through.

   Ongeveer 30 min

   Tip van de kok: The chicken should be tender and cooked through.

10. 10

    Remove the lid and, if using, stir in the brown sugar.

    Ongeveer 1 min

    Tip van de kok: The sugar balances the tanginess, but is optional.

11. 11

    Continue to simmer uncovered for another 5-10 minutes, or until the sauce has reduced and thickened slightly to your desired consistency.

    Ongeveer 10 min

    Tip van de kok: The sauce should coat the back of a spoon.

12. 12

    Remove the bay leaves before serving.

13. 13

    Serve hot with steamed rice.