@Angela273 Happy to post this! I turned my DS and DH onto this delicious dish years ago when I used to buy it from the Barrio Fiesta place near work. Of course the price kept going up on their take out meals so I bugged a Filipino friend until she relented and gave me this recipe.
This recipe makes 3 times the sauce ( to cook with 12 x skl/bnl chicken thighs ).
We like extra sauce spooned over our rice or noodles.
Chicken Adobo ( gives you 3 times the sauce )
12 skinless boneless chicken thighs
oil for cooking
3 onions, thinly sliced
1 1/2 cups apple cider vinegar
3/4 cups soy sauce
3/4 cups water
12 teaspoons honey
12 cloves garlic, chopped
6 Bay leaves, 2 Tblsp peppercorns
Heat oil, brown the thighs on all sides, transfer them to a bowl. In same pan add onion, cook for 3 min.
( scrape up and stir in the cooked bits from the pan from the chicken and now the onions, makes great flavour )
Add AC vinegar, soy sauce, water, honey, peppercorns and Bay leaves, bring to a good boil then place thighs back in pan.
Cover and simmer on low 25-45 min, flipping thighs half way through. ( I always simmer for the longer time ).
Remove Bay leaves, serve over steamed rice or boiled noodles.