Chicken Adobo
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Ingredients
- ¾ c. white vinegar
- ½ c. low-sodium soy sauce
- 1 tbsp. honey
- 6 cloves garlic, peeled and smashed
- 3 bay leaves
- 1 tsp. whole black peppercorns
- 4 lb. skin-on, bone-in chicken drumsticks and thighs
- 2 green onions, thinly sliced
- Cooked white rice, for serving
Instructions
- In a large bowl, whisk together white vinegar, soy sauce, and honey. Stir in garlic, bay leaves, and peppercorns, and pour into a large resealable plastic bag. Add chicken and let marinate in the fridge, at least 30 minutes and up to overnight.
- Preheat oven to 300°. Pour chicken and marinade into a large, heavy bottomed pot and cover. Bake 40 minutes. Remove, stir chicken in pot, then return to oven and bake 40 minutes more.
- Carefully remove chicken and place on a foil-lined baking sheet. (Keep the sauce in the pot!) Turn oven to 450° and bake until chicken turns slightly golden and caramelizes, 5 to 8 minutes.
- Meanwhile, heat pot with sauce over medium heat and let simmer until thickened slightly, 8 to 10 minutes. Return chicken to pot and toss with sauce.
- Garnish with green onions and serve with rice.
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