Chicken Adobo
INGREDIENTS:
3 bay leaves
4 tsp whole black peppercorns
1 tbsp neutral oil
1.5 lbs bone-in/skin-on chicken thighs and 1.5lbs skin-on chicken wings/brunettes
1/2 cup apple cider vinegar
1/2 cup show (soy sauce)
1/2 cup lager beer
1 tbsp brown sugar
5 garlic cloves, peeled and smashed
METHOD:
Place a Dutch oven over med heat and toast the bay leaves and peppercorns until fragrant and the bay leaves have a nice sheen(3-4min).
Remove spices and crush 3/4 of the peppercorns with a mortar and pestle.
Pour the oil in the Dutch oven and brown chicken in batches, skin side down, until golden brown and fat has rendered (6-8min).
Wiggle the chicken from time to time to make sure the skin doesn’t stick. Place all the chicken on a plate as you work the batches. Once done, pour out all but 1 tbsp of oil.
Return the pot to the stove top over low heat and pour in the vinegar, show, beer, brown sugar, garlic, bay leaves, and peppercorns. Stir and cook for 2 minutes.
Add the chicken and any juices and move heat to med-high, to bring to a low boil. Lower the heat to med-low, cover and cook for 45 min, flipping the chicken halfway through.
Remove the lid and simmer for 15 min. Remove the chicken and place skin-side up on a baking sheet.
Turn the heat to high and let the sauce reduce to half (5-6min)
