Chicken Adobo

Ingredients

• 4 lbs. bone-in chicken (skin-on, $7.88*)
• ½ cup soy sauce (4 oz., $0.42)
• ½ cup apple cider vinegar (4 oz., $0.28)
• 2 Tbsp vegetable oil (1 oz., $0.08)
• 2 Tbsp honey (1 oz., $0.31)
• 2 bay leaves (whole, $0.30)
• 1 Tbsp garlic (minced, (about 2 cloves) $0.15)
• 1 Tbsp black peppercorns (whole, $0.29)

Instructions

1. Prep
2. Gather and prep your ingredients.
3. Arrange the chicken pieces in a large pot in one layer. Remove the skin if desired.
4. Marinate
5. Combine the rest of the ingredients (soy sauce, vinegar, honey, oil, garlic, bay leaves, peppercorns) in a bowl and whisk until the honey is dissolved. Partially crush the peppercorns if desired. Pour the marinade over the chicken. Cover and refrigerate for a few hours or overnight.**
6. Boil
7. When you’re ready to make the chicken, add just enough water so that the liquid comes just up to the top of the chicken (about 1/2 cup). Cover the pot with a lid, place the pot over a high flame, and bring it up to a rolling boil. When it reaches a boil, reduce the heat to medium/low and let simmer for 30 minutes.
8. Brown
9. Preheat your broiler on high. Remove the chicken from the pot and place it on a broiler pan (or a sheet pan with wire cooling racks placed on top). Place the chicken under the broiler until it is brown and crispy on top (5-10 minutes), depending on your broiler).
10. Reduce
11. While the chicken is broiling, turn pot with the soy/vinegar liquid up to high and bring up to a rapid boil. Allow the liquid to boil heavily until it is reduced in volume by approximately one half. You may need to boil it for 5-10 minutes longer than the chicken is in the oven to get it to this point.
12. Baste
13. Use a soft brush to baste a few layers of the reduced soy/vinegar liquid onto the browned chicken. You can also toss the chicken in the sauce instead. Serve over rice or noodles and spoon more of the reduced liquid over top.