Chicken Adobo

Chicken Adobo
(recipe source: adapted from Just One Cookbook)

5 chicken thighs & drumsticks with bone and skin, sauce will be enough for up to 8 pieces.

Sauce
1 cup water
½ cup soy sauce
½ cup apple cider vinegar
2 large cloves garlic, sliced
Freshly ground black pepper

2tsp sugar, optional (not in original recipe)
1 Bay leaf, torn, optional (not in original recipe)

Method
1. Rinse the chicken with water and pat dried with paper towel. Combine all the sauce ingredients in a large pot. Make sure the pot is big enough so the chicken will not overlap each other.
2. Bring the sauce to a boil on medium high heat.
3. Add the chicken and reduce the heat to medium low. Cover and cook 30 minutes. Turn the chicken once 15 minute through.
4. Transfer the chicken onto a baking pan with wire rack (so the oil will drip down) and bake at preheated oven at 200c for 10mins or until golden brown.
5. Meanwhile turn up the stove to high and reduce the sauce until it thickens, add sugar and Bay leaf. Make sure it doesn’t burn when the sauce is boiling.
6. Serve the chicken on a plate and pour the sauce over. Keep the extra sauce in a small bowl so you can adjust the taste based on preference.