Pecan Free Easy Chicken Adobo
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Learn more →Ingredients
4 servings
- 3 lbs bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
- ½ cup soy sauce
- ½ cup white cane vinegar or distilled white vinegar
- 1 cup water
- 8 cloves garlic, smashed and peeled
- 4 dried bay leaves
- 1 tsp whole black peppercorns
- 1 tbsp neutral oil (such as canola or vegetable oil)
- 1 tsp sugar
For serving
- steamed white rice, for serving
- sliced scallions, for serving (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels. In a large skillet or wide saucepan, heat the oil over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer and sear, undisturbed, for 4–5 minutes until the skin is golden brown and releases easily from the pan. Flip and sear the second side for 2–3 minutes until lightly browned. Transfer the chicken to a plate.
- 2
Pour off all but about 1 teaspoon of fat from the pan. Add the smashed garlic cloves and cook over medium heat, stirring, for about 1 minute until fragrant and just beginning to turn golden at the edges.
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