Chicken Adobo

_{Step 1/3}

Marinate Chicken and Cook Rice

• 150g Chicken Thigh
• 1 tbsp Soy Sauce
• 2 tsp Apple Cider Vinegar
• 2 Garlic Clove
• 50g White Rice

In a bowl, combine the soy sauce, vinegar, and minced garlic. Add the diced chicken thighs and marinate for at least 10 minutes or preferably overnight. While that's marinating bring a saucepot to a boil and cook your rice according to package instructions. Set aside.

_{Step 2/3}

Sear Chicken and Cook Adobo

• 1 Bay Leaf
• 1 tsp Olive Oil
• 1/2 Small Onion
• 50mL Chicken Broth
• 1/2 Black Peppercorns

Heat olive oil in a non-stick skillet over medium heat. Add the sliced onion, sautéing until fragrant and softened, about 2-3 minutes. Add the marinated chicken, cook for a few minutes and then add the chicken broth, peppercorns, and bay leaf. Bring to a simmer. Cover and cook on low heat for 10-15 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly.

_{Step 3/3}

Assemble and Serve

Plate the cooked rice, then spoon the chicken adobo and its sauce over the top or alongside. Garnish with chopped green onions if desired.