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Ingredients
- 1.5 lbs skin-on chicken legs and thighs
- 1/3 cup cider vinegar
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon sugar
- 1/2 cup water
Preparation
Step 1
In a large pot or dutch oven, combine all of the ingredients and marinate the chicken for 2 hours or overnight in the refrigerator.
Place the pot over high heat and bring the liquid to a boil. Reduce heat to low, cover and simmer for 20 minutes.
Using tongs, remove chicken from pot and place on a dish. Keep the adobo sauce on the stove and increase heat to high. Boil sauce for 5 minutes to reduce and thicken.
Pat the chicken pieces dry with paper towels, then place skin-side up on a sheet pan. Place the sheet pan under the broiler and broil chicken for 2-3 minutes until skin is brown and crisp.
After chicken has browned, pour adobo sauce over chicken and serve over white rice.