Quick and Easy Chicken Adobo

• 5 whole Leg Quarters, Divided Into Thighs And Drumsticks, Washed And Cleaned, Thighs Skinned
• 8 cloves Garlic, Peeled And Smashed
• 1/2 cups Soy Sauce (If Using Kikkoman, Use Low-sodium Soy Sauce)
• 1/2 cups Vinegar
• 1/2 cups Water
• 1 Tablespoon Packed Brown Sugar
• 1 Tablespoon Sweet Chili Sauce (or An Additional Tablespoon Of Brown Sugar)
• 1 teaspoon Black Peppercorns, Half Left Whole, Half Slightly Cracked
• 2 whole Bay Leaves

1. Using the same pot youll be cooking the chicken in, put all the ingredients.
2. Let the chicken marinate for at least 20 minutes, and up to overnight.
3. When ready to cook, put the pot on the stovetop and bring to a boil over medium heat.
4. Once boiling, lower the heat slightly and cook, covered, for about 15 minutes.
5. Remove the cover.
6. Flip the chicken pieces and continue to simmer, uncovered, to reduce the sauce, lowering the heat if necessary.
7. If the sauce is too thick or too salty, add 1/4 cup to 1/2 cup of water.
8. After about 8 minutes, flip the chicken again.
9. Taste the sauce again and add more water if needed.
10. Dont worry if you accidentally add too much waterthe simmering will take care of that.
11. Continue to simmer until chicken is fully cooked and has released its oils into the sauce, and the sauce has thickened slightly and taken on a rich, dark brown color.
12. Serve over jasmine rice, or, for a real Filipino treat, with garlic fried rice.
13. Note: I use Filipino soy sauce and cane vinegar when making this.
14. Remember to taste the sauce after about 15 minutes or so of cooking and adjust the seasoning accordingly.
15. Distilled vinegar tends to be sharper, which you can remedy with additional water and brown sugar.
16. If its too salty, just add more water.

quarters, garlic, soy sauce, vinegar, water, brown sugar, sweet chili sauce, black, bay leaves

Taken from tastykitchen.com/recipes/main-courses/quick-and-easy-chicken-adobo/ (may not work)