Download ImageIngredients4 chicken quarters (separated into drumstick & thighs, skin on & bone in)2 tbsp oil1 large onion (sliced)Marinade20 cloves garlic (smashed)2 inch ginger (thinly sliced)1/4 cup dark soy sauce1/2 cup soy sauce3/4 cup rice vinegar1/2 cup water3 tbsp coconut palm sugar (grated) or brown sugar1&1/2 tbsp whole black peppercorns (toasted)1/2 tsp ground black pepper4 bay leavesGarnishspring onion (sliced)garlic confit (optional)fresh red chillies (sliced, optional)fried shallots (optional)StepsCombine all the ingredients for the marinade in a large ziplock bag, add chicken, toss & chill in the refrigerator for at least 2 hrs or overnight.Heat a large pot on medium high heat & add oil.When hot, add chicken pieces (in batches) & sear meat for 5 mins until browned (do not overcrowd or stir around too much), remove & set aside.Into the pot used earlier, add slices onions & fry for 5 mins or until translucent.Add chicken back in & marinade into the pot, bring to a boil.Lower heat to medium low & simmer for 30-45 mins, flipping chicken occasionally, until sauce has thickened & reaches desired consistency.Taste to adjust seasoning & turn off the heat.Serve chicken adobo with rice, top with preferred garnish & enjoy! Source : www.instagram.com
