Name: Chicken Adobo
Prep time: 5 minutes
Cook time: 35 minutes
Yield: 4 servings
Ingredients: 1/4 cup soy sauce or tamari; 8 cloves garlic, smashed with the side of a knife and peeled; 4 skin-on, bone-in chicken thighs

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Chicken Adobo

Recipe by Adapted from Rasa Malaysia blog by Ashlee Redger

A Filipino-style "braised" chicken dish with a tangy garlic sauce.

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Serves 4 servings

Prep Time 5 minutes

Cooking Time 35 minutes

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Ingredients

1/2 cup Aleppo Pepper Hot Sauce

1/4 cup soy sauce or tamari 8 cloves garlic, smashed with the side of a knife and peeled

1/2 tsp. Coarse Black Malabar Pepper

2 California Bay Leaves

1/2 tsp. Black Lampong Peppercorns (optional)

4 skin-on, bone-in chicken thighs

Directions

Combine Aleppo Pepper Hot Sauce, soy sauce/tamari, garlic cloves, Coarse Black Malabar Pepper, California Bay Leaves, and whole Black Lampong Peppercorns (if using). Add mixture to a non-aluminum pan and place chicken thighs in liquid. Bring to a boil over high heat, then reduce to a simmer. Cook on low, covered, for 20 min. Turn chicken over, then cover and simmer for an additional 10 min. or until thighs are cooked to an internal temperature of 165 degrees. Remove thighs from liquid and place skin side-up on a foil-lined baking sheet. Broil chicken for 3 to 5 min. or until the skin is golden brown. Meanwhile, bring liquid in pan to a boil over high heat. Cook, uncovered, until sauce is reduced and slightly thickened. Remove bay leaves and add chicken back in sauce to coat before serving.