Chicken Adobo

Name: Chicken Adobo
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 6 bone-in skin-on chicken thighs ((Adults will need at least 2 pieces and the sauce will be enough for up to 8 pieces)); 1 cup water; ½ cup soy sauce; ½ cup apple cider vinegar; 3 cloves garlic ((sliced)); 1 bay leaf; freshly ground black pepper

It took less than 1 hour to prepare this chicken dish, rice, and delicious salad with homemade dressing. This dish was A-M-A-Z-I-N-G!

⏱ 50 menit 🔨 Persiapan 5mnt 🔥 Masak 45mnt 📊 Sedang 🍽 2 porsi 👁 35

Bahan-bahan

2 porsi

6 bone-in skin-on chicken thighs ((Adults will need at least 2 pieces and the sauce will be enough for up to 8 pieces))
1 cup water
½ cup soy sauce
½ cup apple cider vinegar
3 cloves garlic ((sliced))
1 bay leaf
freshly ground black pepper

Langkah-langkah

Combine all the ingredients for the sauce in a large pot (I used my Dutch oven). Make sure the pot is big enough so the chicken will not overlap each other.
Bring the sauce to a boil on medium-high heat.
Add the chicken and reduce the heat to medium-low. Cover and cook for 30 minutes.
Flip the chicken once halfway through. After 30 minutes, remove from the heat.
Set the oven broiler to high (550ºF/288 ºC) for 3 minutes before cooking. Line the bottom of a baking sheet with aluminum foil (for easy cleaning) and place a wire rack on top. Place the chicken, skin side down, on the wire rack. Place the baking sheet in the middle rack of the oven, about 8" (20 cm) away from the heating element. Broil the chicken for 3-4 minutes on each side. Keep an eye on the chicken so it does not burn.
Meanwhile, reduce the remaining sauce in the pot over medium-high heat until it thickens.
Serve the chicken on a plate and keep the extra sauce in a small bowl. Drizzle the sauce right before you serve.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.