6-8clovesgarlicsmashed with side of a knife and peeled
1teaspoonwhole black peppercorns*
2bay leaves
6skin-on bone-in chicken thighs
Instructions
In a large, nonreactive saute pan, whisk together the soy sauce, vinegar, garlic, black peppercorns and bay leaves. Nestle in the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 15 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
Uncover then pan, and then increase the heat to high and return the sauce to a boil. While occassionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, about 5 minutes. Serve with steamed white rice.
Notes
*Substitute 1 teaspoon coarsely ground black pepper for the peppercorns.BROILER VARIATION: While the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken underneath the broiler for 3-5 minutes.For a "drier" chicken adobo, you can reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan. This is how my grandmother finishes her adobo.