Chicken Adobo

The beauty of this dish, is that you can make it for 4 or 40 people. A wonderful and economical dish to prepare for the family, with ingredients you should have at home.
Easy to prepare, the dish requires very little preparation and can be made ahead of time.
Beautifully balanced with salty, sweet and sourness of the vinegar.

4 pieces of chicken – In this case, two thighs and two legs
2 Tablespoon Olive oil
6 Garlic cloves with the skin on. (You can add as much as you like. Most recipes call for a full head of garlic)
2 Tablespoons brown sugar
1/2 Cup of Soy Sauce
1/2 Cup of Vinegar
4 Bay Leaves
10-12 Black Peppercorns

Using a heavy base saucepan (I use a cast iron saucepan; Staub) saute the chicken pieces in olive oil and brown the meat on all sides.
Once browned, remove the fat except 1 tablespoon.
Add the vinegar, soy sauce, bay leaves, garlic and sugar over the chicken pieces. Mix well and ensure the sugar has melted. Bring to a boil and reduce to a low-medium heat to keep a soft boil. Put the lid on and cook for 30 – 35 minutes.
Check on a few occasions to ensure the sauce does not stick to the bottom of the saucepan.

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