Filipino Adobo Chicken

Ingredients

• Chicken leg

  Broilers or fryers, meat and skin, raw

  8 leg, bone removed or 1.34kg

• Vinegar

  Cider

  5 tbsp or 75g

• Soy sauce

  Made from soy (tamari)

  5 tbsp or 90g

• Garlic

  Raw

  3 tbsp or 26g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Peppercorn

  Whole peppercorns, black

  1 tsp or 2g

• Water

  Plain, clean water

  ½ cup or 118g

• Bay leaf

  Spices

  7g or 7g

Directions

1. In a nonreactive bowl, combine vinegar, soy sauce, garlic, jalapeño, and whole black peppercorns. Add the chicken and toss to coat, then cover and marinate in the refrigerator for at least 1 hour or up to overnight.
2. Transfer the chicken, all marinade, water, and bay leaves to a deep lidded skillet or Dutch oven. Bring to a gentle simmer over medium heat.
3. Reduce heat to low, cover, and cook until the chicken is tender, about 45 minutes, adjusting the heat to maintain a gentle simmer.
4. Uncover and continue simmering, stirring occasionally, until the sauce reduces and slightly thickens, about 15 minutes. Discard bay leaves and serve hot, with rice if desired.