Chicken Adobo with Steamed White Rice

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Soy-Vinegar Braised Chicken Adobo

1. Pat the 3 pounds of bone-in, skin-on chicken thighs completely dry with paper towels and season lightly with salt. 3 min
2. Smash and peel the 10 garlic cloves, then measure out ½ cup soy sauce, ½ cup white cane vinegar, ½ cup water, 1½ teaspoons whole black peppercorns, 1 teaspoon granulated sugar, and set aside the 4 dried bay leaves. 5 min
3. Heat 2 tablespoons neutral oil in a large, wide heavy-bottomed pot or Dutch oven over medium-high until shimmering. 2 min
4. Timing-sensitive step. Sear the chicken thighs skin-side down in a single layer for 5–6 minutes until deep golden brown, then flip and sear the other side for 3 minutes; work in batches if needed to avoid crowding. 10 min
5. Timing-sensitive step. Pour off all but 1 tablespoon of fat from the pot, then add the smashed garlic and sauté for 1 minute until fragrant. 2 min
6. Return all the chicken to the pot skin-side up, then pour in the soy sauce, vinegar, and water; add the bay leaves, black peppercorns, and sugar, and bring to a boil. 4 min
7. Reduce the heat to medium-low, cover, and braise for 25 minutes until the chicken is cooked through and very tender. 25 min
8. Timing-sensitive step. Uncover the pot, increase heat to medium-high, and simmer for 8–10 minutes, turning the chicken once, until the sauce reduces to a glossy, syrupy glaze that clings to the meat. 10 min
9. Discard the bay leaves, spoon the reduced adobo sauce over the chicken, and serve over steamed white rice. 2 min

Steamed White Ricebase

1. Rinse 2 cups long-grain white rice in a fine-mesh strainer under cold running water, swirling with your hand, until the water runs completely clear, about 1–2 minutes. 3 min
2. Combine the rinsed rice, 3 cups water, and ½ teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. 4 min
3. Stir once, reduce heat to the lowest setting, cover tightly with a lid, and cook for 15 minutes — do not lift the lid. 15 min
4. Remove the pot from heat and let the rice steam, still covered, for 10 minutes. 10 min
5. Uncover and fluff the rice gently with a fork before serving.