When Josue came to the U.S. as an exchange student, his host mom was Filipino. She cooked a lot of good food for him, including Chicken Adobo, which quickly became one of his favorite dishes. Now it’s also one of mine, not only because it’s tasty, but it’s also very quick and easy to make.
- 2 – 3 pounds chicken thighs (bone in or boneless)
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1/2 teaspoon peppercorns
- 1 bay leaf
- 2 cloves garlic, minced
Place the chicken in a large lidded skillet or dutch oven with the vinegar, soy sauce, peppercorns, bay leaf and garlic. Cover the skillet and simmer for 20-30 minutes, until the chicken is cooked and the liquid thickens.