Chicken Adobo Bowl

Ingredients

• 1½ lb boneless, skinless chicken thighs
• ½ cup soy sauce
• ½ cup white vinegar
• 6 clove garlic
• 1 tsp black peppercorns
• 2 bay leaves
• ¼ cup water
• 1 tbsp cooking oil
• 2 cup jasmine rice
• 2 green onions (optional)

Steps

1. Cut chicken thighs into 1.5-inch pieces. Mince the garlic.
2. In a large pot or Dutch oven, heat cooking oil over medium-high heat. Brown chicken pieces on all sides, then remove from pot and set aside.
3. Add minced garlic to the pot and sauté for 1 minute until fragrant. Return chicken to the pot.
4. Pour in soy sauce, vinegar, water, black peppercorns, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until chicken is tender and cooked through.
5. While chicken simmers, cook jasmine rice according to package directions.
6. Remove bay leaves from the adobo. If desired, increase heat and simmer uncovered for a few minutes to reduce the sauce slightly.
7. Serve chicken adobo and sauce over cooked jasmine rice. Garnish with sliced green onions if using.