Chicken Adobo I

Ingredients and Weight:

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup soy sauce
• 1/2 cup coconut vinegar or apple cider vinegar
• 1/4 cup Filipino soy sauce (toyo) or all-purpose soy sauce
• 1/4 cup brown sugar
• 1 teaspoon black peppercorns
• 5 cloves garlic, minced
• 3 bay leaves

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Cooking Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a large bowl, combine all the ingredients.
2. Cover and refrigerate for at least 30 minutes, or up to overnight.
3. In a large skillet or Dutch oven over medium heat, bring the marinade to a simmer.
4. Add the chicken and cook until browned on all sides.
5. Reduce heat to low and simmer until the chicken is cooked through and the sauce has thickened, about 40 minutes.
6. Serve with rice.

Nutritional Information:

• Calories: 250 per serving
• Fat: 10 grams
• Carbohydrates: 25 grams
• Protein: 20 grams

Dish Characteristics:

• Savory and tangy
• Tender and juicy chicken
• Slightly sweet and sour sauce

User Comments:

• "Absolutely delicious! The flavors were perfect and the chicken was so tender."
• "I love the combination of the soy sauce and coconut vinegar. It's so unique and flavorful."
• "This dish is easy to make and always a crowd-pleaser."
• "I highly recommend using Filipino soy sauce for the best flavor."
• "Great recipe! I served it with jasmine rice and it was the perfect meal."

Special Precautions and Tips:

• If you can't find coconut vinegar, you can substitute apple cider vinegar.
• Adjust the amount of soy sauce and vinegar to taste.
• Don't overcook the chicken, or it will become dry.