Chicken adobo with rice

Name: Chicken adobo with rice
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 900 g Chicken thighs, bone-in, skin-on; 15 ml Vegetable oil; 0.6 Garlic, about 8 cloves, lightly crushed; 80 ml Soy sauce; 100 ml Rice vinegar, or cider vinegar; 1 g Bay leaves, 3 leaves; 3 g Black pepper, coarsely cracked; 10 g Soft brown sugar; 2 Spring onions, sliced; 300 g Jasmine rice

The Philippines' national dish: chicken braised in soy, vinegar, garlic and bay until tender and glossy. Tangy, savoury and wonderfully simple.

Ingredients

900 g Chicken thighs, bone-in, skin-on
15 ml Vegetable oil
0.6 Garlic, about 8 cloves, lightly crushed
80 ml Soy sauce
100 ml Rice vinegar, or cider vinegar
1 g Bay leaves, 3 leaves
3 g Black pepper, coarsely cracked
10 g Soft brown sugar
2 Spring onions, sliced
300 g Jasmine rice

Method

Heat the oil in a wide, deep pan and brown the chicken thighs skin side down until golden. Turn and brown the other side, then pour off most of the fat.
Add the garlic and fry for a minute, then pour in the soy sauce, vinegar and 150ml water. Add the bay leaves, pepper and sugar. Do not stir for the first few minutes so the sharpness of the vinegar can cook off.
Cover and simmer gently, turning the chicken once, until it is tender and pulling from the bone.
Meanwhile rinse the rice and cook it in salted water. Drain and keep covered.
Take the lid off and simmer until the sauce has reduced and turned glossy, spooning it over the chicken.
Scatter with spring onions and serve over the rice with plenty of sauce.