Chicken Adobo

Ingredients

• 2 lbchicken thighs, bone-in, skin on
• 1/2 cupsoy sauce
• 1/2 cupwhite vinegar
• 8 clovegarlic, lightly crushed
• 4bay leaves
• 1 tspblack pepper, coarsely ground

Method

1. 1

   Sit the thighs skin-side down in a cold, wide pan and set it over a medium heat. Leave them for 8 minutes without moving them, until the fat has rendered out and the skin is deep gold. Turn them over.

2. 2

   Add the soy sauce, vinegar, crushed garlic, bay leaves, black pepper and 120 ml of water. Bring it to a boil.

3. 3

   Lower to a steady simmer, cover loosely and cook for 20 minutes, turning the chicken just once at the halfway point. Do not stir for the first 5 minutes — letting the vinegar boil off untouched is what stops the sauce tasting sharp.

4. 4

   Uncover, raise the heat and boil hard for 4 to 5 minutes, spooning the sauce over the chicken, until it has reduced to a dark, syrupy glaze that coats the pieces. Serve over rice with the sauce poured on.