Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons of olive oil
  • 1 1/2 pounds of boneless skinless thighs
  • 10 garlic cloves (chopped)
  • 1/2 medium onion (sliced)
  • 2 tablespoons of whole black peppercorns
  • 1/4 cup of soy sauce
  • 1/4 cup of vinegar
  • 1/2 cup of chicken broth
  • 2 bay leaves
  • 2 cups jasmine rice

Instruction

  • In a large skillet heat olive oil over medium heat
  • Add the chicken and 1/2 of the garlic to the skillet. Cook the chicken just until browned. In order to make sure it doesn't get too dry during the rest of the cooking process, it is important not to cook the chicken all the way through at this point. You may need to cook the chicken in batches.
  • Remove chicken and garlic from the pan and discard all but 1 tablespoon of the pan drippings.
  • Add the chicken, garlic back to the pan and add the onion, peppercorns and remaining garlic. Sauté for 2 minutes.
  • Add the soy sauce, vinegar, chicken broth and bay leaves.
  • Cover and cook for 20 minutes.
  • Meanwhile, start your rice and prepare according to the package instructions.
  • After 20 minutes, uncover the adobo and let the sauce boil until it reduces by 1/3. Remove the bay leaves.
  • Spoon the chicken and sauce over the rice and serve.