Maridel’s chicken adobo recipe

Ingredients

• 1½ lbs (750 g) skin-on chicken legs and thighs
• 2 tablespoons high-heat cooking oil

• 1/3 cup (80 ml) cider vinegar (or white vinegar)
• ¼ cup (65 ml) soy sauce
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 tablespoon sugar
• ½ cup (125 ml) water

1. In a large bowl, whisk together the ingredients for the Adobo Sauce. Add the chicken and mix to coat well. Marinate 2 hours to overnight in the refrigerator.
2. In a large, heavy bottomed pot on medium-high heat, add the chicken and the marinade. Bring to a boil and turn the heat to low. Cover and simmer for 20 to 30 minutes, stirring the pot halfway through to redistribute the sauce and chicken.
3. Using tongs, remove the chicken to a dish. Keep the Adobo Sauce on the stovetop and turn the heat to high to let the sauce thicken for 5 minutes. Use a spoon to skim off some of the oil that may be on the surface of the sauce.
4. Set a frying pan over high heat. When hot, add the oil. Pat the chicken skin dry with paper towels and carefully add the pieces skin-side down to the pan. Careful, if your chicken skin is not dry, it may splatter. Fry for 2 minutes until the skin is crisp and a wonderful golden brown. Alternatively, you can place the chicken skin-side up (pat dry first) on a sheet pan. Set the oven rack to the top level and broil for 3 minutes until the skin is nice and crisp.
5. Pour the Adobo Sauce over the chicken and serve over rice.