🍗 Easy Chicken Adobo

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• 1 kg chickencut into serving pieces
• 1/2 cup soy sauce
• 1/2 cup vinegar
• 1 cup water
• 5 cloves garliccrush it
• 2-3 pc bay leaves
• 1 teaspoon whole black peppercorns
• 1 tablespoon cooking oil
• 1 teaspoon sugar(optional)
• 1 cup Cooked white rice, for serving

Step-by-Step Instructions

1. 1

   Put the chicken, soy sauce, and half of the garlic in a bowl. Let it sit for 15–30 minutes. If you're in a hurry, you can skip this step.

   About 20 min

   Beginner tip: Marinate the chicken (optional).

2. 2

   Heat the oil in a large pan over medium heat. Add the chicken pieces and cook for about 3–5 minutes per side, until lightly browned.

   About 5 min

   Beginner tip: Brown the chicken.

3. 3

   Add the remaining garlic and stir for about 30 seconds, until fragrant.

   Beginner tip: Add the garlic.

4. 4

   Pour in the soy sauce from the marinade (if you marinated it), vinegar, and water. Add the bay leaves and peppercorns.

   Beginner tip: Add the sauce.

5. 5

   Bring everything to a boil over medium-high heat. Don't stir immediately after adding the vinegar let it boil for about 2–3 minutes first. This helps cook off the sharp vinegar smell.

   About 3 min

   Beginner tip: Let it boil.

6. 6

   Lower the heat, cover the pan, and simmer for 25–30 minutes, or until the chicken is fully cooked and tender.

   About 25 min

   Beginner tip: Simmer.

7. 7

   Taste the sauce. If it's too salty, add a little water. If you like a slightly sweeter adobo, add 1 teaspoon of sugar.

   Beginner tip: Taste and adjust.

8. 8

   Remove the lid and simmer for another 5–10 minutes until the sauce becomes slightly thicker and coats the chicken.

   About 8 min

   Beginner tip: Thicken the sauce.

9. 9

   Spoon the chicken and plenty of sauce over hot steamed rice.

   Beginner tip: The easiest ratio to remember is 1 part soy sauce : 1 part vinegar : 2 parts water. You can adjust it later depending on how salty or sour you like your adobo.