Chicken Adobo

Chicken Adobo


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  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with green onions and serve with rice.

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