This garlicky, vinegary chicken adobo is a beloved dish in the Philippines. Traditional recipes will have you simmer the chicken on the stove, but food stylist Amelia Rampe's version braises it, which yields more tender meat—and less cleanup. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8Serves: 4 to 6 Prep time: 5 min Cook time: 1 hrs 15 minIngredients:8 skin-on, bone-in chicken thighs (about 3 pounds)1 pinch freshly ground black pepper, plus 1 tablespoon, divided1/4 cup soy sauce, plus 3/4 cup, divided2 tablespoons canola oil1 cup unseasoned rice vinegar1 tablespoon raw sugar (Demerara sugar will also work)1 head garlic, cloves peeled, sliced thinly (about 15 cloves)4 bay leaves1 pinch red chile flakes3 cups steamed white rice (for serving)4 scallions greens or small bunch of chives, thinly sliced on a diagonal (for serving)FULL RECIPE ►►https://f52.co/2AQbeB3CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
