Prep 5 mins
Cook 30 mins
It was my cousin Andrea's favorite chicken - so that's what we called it. Later on in years, I learned it's a simple Filipino chicken adobo. If I could, I would eat sauce-covered rice 3 times a day.
- 1 lb chicken (legs & thighs)
- 1 teaspoon light brown sugar
- 1⁄2 cup low sodium soy sauce
- 3⁄4 cup rice vinegar
- 1 bulb of garlic, crushed
- 4 bay leaves
- 1⁄2 teaspoon peppercorn
- Combine ingredients, and heat until bubbles appear. Some would call that the boiling point. Add your chicken - chicken thighs or legs are preferable, but are not mandatory, of course. (The bones tend to add a certain je-ne-sais-quoi.) Turn down the heat! You now want to simmer for 30 mins on medium heat, turning approximately 5 times to coat. Figure about 1 turn every 6 mins., so choose something productive to do in between.
- If you feel the chicken is adequately cooked, broil 5 minutes on each side. To add crispness, I believe. To reduce sauce, cook 20-30 minutes.
- Pour over sticky white rice, if you have it. If not, brown rice is a healthy alternative.
This was fabulous!!! It smells and tastes exactly like tea smoked chicken without all the waste, hassle,mess, special equipment requirements,and time. Broiling at the end for crispiness was very nice.It would also be great without broiling.I used dried wild pepper corns instead of black pepper corns. I have sent this recipe to everyone who has had my tea smoked chicken. I will be making this again tonight.