Philippino Style Chicken Adobo
3 pounds whole skinless, boneless chicken thighs
6 cloves garlic, crushed
3 bay leaves
2 tablespoons whole black peppercorns, crushed (alternatively, use lots of freshly ground pepper)
1 cup white vinegar
1 cup water
1/2 cup low sodium tamari or soy sauce
2 tablespoons sugar
Salt and pepper to suit taste
In a heavy sauce pan or lidded wok over high heat, combine garlic, bay leaves, peppercorns, vinegar, water, tamari and sugar. Cover pan and bring to a boil.
2) Carefully add chicken thighs, one at a time, and reduce heat to a simmer, medium/medium low. Cover pan and simmer until thighs are done, about 30 minutes.* If desired, chicken can be removed at this point, browned in a small amount of olive oil, and then returned to the broth. Serve hot over steamed white rice and drizzle with remaining broth.
*Variation: after chicken finishes cooking, remove from heat and stir in 1/2 – 1 cup of coconut milk. Season to taste.