Chicken Adobo (Basic)

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• 8-10 skinless chicken thighs, bone-in or boneless
• 1/4 cup low sodium soy sauce (use Tamari sauce for gluten free)
• 1/4 cup apple cider vinegar
• 3 cloves garlic, whole (peeled and cracked)
• 1 teaspoon sugar
• 1 tablespoon whole black peppercorns
• 2 bay leaves
• 1 tablespoon cornstarch

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Place all ingredients, except cornstarch in a large pot; bring to a boil (It may seem like there isn’t enough liquid, but once the chicken starts to cook, a lot more liquid will be released).
Lower the heat and simmer, covered, for 40 minutes (25 minutes if using boneless thighs).
If using bone in chicken, cook until the meat easily pulls from the bone. If using boneless, cook until the chicken shreds apart easily with two forks.
Mix cornstarch with a little cold water until it’s smooth; tilt the pot so you can easily access the liquid; stir the cornstarch mixture into the hot liquid and swirl the pot around to incorporate. Bring to a boil, reduce heat, and cook for 5 minutes.
ALTERNATIVELY, remove the chicken from the pot to debone and shred. Meanwhile, add the cornstarch to the broth and bring to a boil. Return the shredded chicken to the pot and serve.
Serve over white rice.

Stove-top pressure cooker variation: Add all ingredients, except cornstarch to the pot; cook under pressure for 8 minutes. Remove chicken, add cornstarch mixture and boil (uncovered) until the sauce reduces and thickens a bit, about 10 minutes.

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Kosama Restaurant’s Chicken Adobo

Untested recipe from Today Show

• Oil, for cooking
• 3 whole chicken legs
• 8 cloves garlic, roughly chopped 
• 3/4 cup soy sauce (use tamari sauce for gluten free)
• 3/4cup white vinegar 
• 3 bay leaves 
• 1/2 teaspoon freshly ground black pepper 
• 1/4 cup dark brown sugar (optional) 
• White rice, for serving

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1. Coat a pan with oil and place over medium-high heat.
2. Brown chicken legs on both sides, about 3 to 4 minutes per side. Remove from pan.
3. Reduce heat to medium, add the garlic to the same pan and cook, stirring constantly until golden, about 3 to 4 minutes (careful not to burn).
4. Add remaining ingredients into the pan. Cover, and simmer for 30 to 45 minutes.
5. Discard bay leaf. Serve over rice.