Good: Chicken Adobo

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large Dutch oven set over medium heat toast the bay leaves and peppercorns until fragrant, 3 to 4 minutes.

Step 2

Remove the spices from the heat. Crush 3/4 of the peppercorns with a grinder before setting on the side with the remaining peppercorns and bay leaves .

Step 3

Return the Dutch oven to the stove and add the oil. Heat over medium heat, add as much chicken as will fit and brown in batches, skin side down, 6-8 minutes until the skin is golden brown.

Step 4

Transfer the chicken to a plate and brown all the chicken. Remove the pot from the heat and pour out excess oil, reserve 1 tablespoon.

Step 5

Return the pot to the stove with the 1 tablespoon of fat and add the vinegar, soy sauce, beer, brown sugar, garlic and the toasted bay leaves and peppercorns.

Step 6

Cook over low heat for two minutes stirring with a wooden spoon.

Step 7

Add the chicken and any juices back to the pot and increase the heat to medium high to bring the sauce to a low boil.

Step 8

Turn the heat to medium low, cover the pot and simmer for 45 minutes flipping the chicken halfway through.

Step 9

Remove the chicken.

Step 10

Turn up the heat to high, cook until it is reduced by half, 5 to 6 minutes.

Step 11

Return the chicken pieces back to the pot flipping them in the sauce. Service with rice.