Name: Chicken Adobo
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 600g chicken thigh fillets, cut into bite-sized pieces; 6 large cloves of garlic, freshly minced; 1/3 cup soy sauce; 1/3 cup plain white vinegar (or substitute with apple cider vinegar); 2 bay leaves; 1 heaped tbsp brown sugar; 1/2 tsp cracked black pepper; 2 tbsp olive oil; 1 spring onion, sliced; 1 chilli, sliced (optional); Rice to serve; Sliced cucumber to serve

Instructions

Place chicken, garlic, soy sauce, white vinegar, bay leaves, brown sugar and pepper in a bowl. If time permits, allow it to marinate for 30 minutes (or up to 24 hours).
Heat the olive oil in a large skillet on medium-high heat and add the chicken, reserving the marinade. Cook the chicken for 2-4 minutes until it starts to brown.
Add the remaining marinade and 1 cup of water. Cook for 8-12 minutes, occasionally stirring until the chicken is cooked through and the sauce has thickened and caramelised.
Sprinkle with sliced spring onion and chilli. Serve with rice and sliced cucumber.

Notes

MAKE AHEAD – Marinate the chicken and refrigerate up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight prior to cooking.

LEFTOVERS – Refrigerate up to 3 days. Reheat in the microwave. Not suitable to freeze.