Chicken Adobo

Ingredients

• 1 cup white vinegar
• 2 garlic cloves, pressed
• 1 bay leaf
• 1 1/2 teaspoons peppercorns, lightly crushed
• 1/2 cup reduced sodium soy sauce
• 6 chicken legs, cut into drumstick and thigh pieces
• 1 cup water
• 3 tablespoons canola oil
• 4 tablespoons cilantro, chopped (optional)

Directions

1. 1

   In a large glass baking dish, mix together the vinegar, garlic, bay leaf, peppercorns, and soy sauce.

2. 2

   Add the chicken and toss to coat.

3. 3

   Cover and marinate for 1 hour in the refrigerator.

4. 4

   Transfer chicken and its marinade to a large saucepan.

5. 5

   Add water and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.

6. 6

   Using tongs, transfer chicken to a plate to cool.

7. 7

   Boil cooking liquid about 10 minutes, or until reduced to 1 cup.

8. 8

   Allow sauce to cool.

9. 9

   Strain into a small saucepan. Skim off fat and reheat.

10. 10

    Pat chicken dry with paper towels.

11. 11

    In a large skillet, heat oil over high heat until quite hot.

12. 12

    Brown chicken in batches, about 2 minutes per side.

13. 13

    Transfer to a deep platter and pour hot sauce over chicken.

14. 14

    If desired, garnish with cilantro.