Filipino-Style Chicken Adobo

Name: Filipino-Style Chicken Adobo
Yield: 4 servings
Ingredients: 1 1/2 cup cider vinegar; 1 1/4 cup soy sauce; 1 1 tablespoon minced garlic; 1 2 Turkish bay leaves or 1 California; 1 4 whole chicken legs (2 1/2 lb), cut into drumsticks and thighs; 1 Accompaniment: cooked rice

From the kitchen of Carly

Vinegar and soy sauce braise chicken into tender, savory submission. Garlicky, tangy, deeply savory. This Filipino classic develops serious depth during its long marinade, then finishes in the oven until the skin crisps and the meat falls from the bone. Serve over rice to catch every drop.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup cider vinegar
11/4 cup soy sauce
11 tablespoon minced garlic
12 Turkish bay leaves or 1 California
14 whole chicken legs (2 1/2 lb), cut into drumsticks and thighs
1Accompaniment: cooked rice

Instructions

Stir together vinegar, soy sauce, garlic, bay leaves, and 1/2 teaspoon black pepper in a bowl, then pour into a sealable plastic bag. Add chicken and seal bag, pressing out air. Turn to coat thoroughly, then put bag in a baking pan and marinate chicken, chilled, turning occasionally, 2 hours.
Let chicken stand at room temperature 45 minutes.
Preheat oven to 425°F.
Arrange chicken, skin sides up, in 1 layer in a 13- by 9- by 2-inch metal baking pan and pour marinade over it. Bake in middle of oven until cooked through, 30 to 35 minutes. Transfer chicken, skin sides up, to a broiler pan. Pour marinade into a small saucepan and skim fat.
Preheat broiler.
Broil chicken about 4 inches from heat until skin is golden and crisp, 2 to 3 minutes. While chicken is broiling, bring marinade to a boil and discard bay leaves. Serve chicken with sauce.