6 Chicken Thighs and Six Drumsticks, skin on
1 1/4 Cup Soy Sauce
2 3/4 Vinegar
10 Garlic Cloves Crushed
1 Teaspoon whole black peppercorns
3 Bay Leaves
2 Crushed Chinese or Thai Chili (this is optional and not traditional, adjust amount to taste)
1 Cup of Water (do not add this during the marinade process, add right before it goes in the oven)
Place all ingredients in a gallon-sized freezer bag or tupperware-type container in the morning and allow to marinade for 6-8 hours.
Preheat oven to 400 degrees, and transfer everything into a large enough Dutch oven that allows you to place the chicken in a single layer skin side up. Braise with the lid on for 35 minutes, Remove the cover, lower the temperature to 365, and continue cooking for 10 minutes.
The above photo shows the chicken after cooking, and the lid is first removed.
It will now cook without a lid, the sauce will reduce, and the skin with getting crispy.
After the adobo is cooked with the lid off. Turn the broiler on for a few minutes. Watch it carefully, do not walk away.
Serve over steamed rice.
The point in using the oven and the Dutch oven is the meat braising, the reduction and thickening of the sauce, and the crisping of the skin all in one pot. No transferring of meat to a broiler pan. It is a far superior way of cooking adobo than a rapid boil on the stove. Though my cooking time is a little longer, the meat does not dry out as it braises in the sauce the entire time.
Option 2
I make a ridiculous amount of sauce, so here is a more conservative amount.
1/3 Cup Filipino Cane Vinegar
1/4 Cup Toyamansi Sauce (Soy with a hint of Calamansi lime)
1/4 Cup Water
3 Bay Leaves
10 Smashed Black Peppercorns
10 Garlic Cloves minced (feel free to lessen the amount)
If you like spicy Thai chili, or 2, omit this together; it is not traditional.
Oil
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