Spicy Chicken Adobo
For sweet, salty, savory, garlic and adobo in a short period of time, do not peel and cut each garlic clove: just open a whole head and cook it in the sauce.
1 vegetable oil
4 skin-on, bone-in chicken thighs
4 chicken drumsticks
1 head of garlic
5 dried bay leaves
3/4 cup distilled white vinegar
3/4 cup soy sauce
1 light or dark brown sugar
2 green chiles
Freshly ground black pepper
The oil is heated in a large Dutch oven above average. Cook the chicken, sides of the thighs down, and lift the pieces with forceps once or twice toward the end to allow the fat to flow under them and turn the tomato thighs as needed to brown on both sides, until the skin becomes brittle and golden brown, 7-10 minutes. We transfer the plate to the plate and turn the skin of the thighs up.
Add garlic, bay leaves, vinegar, soy sauce, brown sugar and half pepper to the same amount. Bring to leaves on low heat; reduce heat to low temperature and cook with continuous stirring until sugar dissolves; season generously with pepper.
Return the chicken to the bowl; arrange the side of the skin up. Cover the mixture and cook gently, while adjusting the heat to keep a quiet fire and roll the pieces in the middle, until the chicken becomes very tender and the meat away from the bones, but does not collapse, 35-40 minutes.
Transfer the chicken to a clean dish. Boil the stirring liquid over medium heat and cook often stirring until thick enough to cover about 5 minutes. Remove from heat; put the chicken back in the bowl, and turn into a layer in the sauce.
Serve chicken over rice with the remaining pepper and pepper.