2lbs.bone in chicken thighs or drumsticksor a combo of both
12garlic clovessmashed
3bay leaves
1Tbspwhole black peppercorns
⅓cupsoy sauce
¼cupvinegari used datu puti
1Tbspoyster sauce
To serve
2ripe tomatoeschopped
3scallionsthinly sliced
1tspfish sauce or to taste
Cooked jasmine rice
Instructions
Heat oil in a large pot over medium heat. Add chicken skin side down and sear until golden brown and fat has rendered, about 5-6 minutes.
Flip and cook on second side for about 2 minutes more. Remove chicken from pot.
Add garlic, bay leaves, and black pepper to the pot. Let cook for about 1-2 minutes until aromatic.
Add vinegar, soy sauce and oyster sauce and scrape bottom of the pan to deglaze. Return chicken to pot.
Cover and turn heat down to medium low and cook until chicken is full cooked and tender, about 45 minutes to 1 hour. Flip chicken every now and then during the cooking process.
Mix tomatoes, scallions and fish sauce in a small bowl.
Serve adobo and its sauce with jasmine rice and a bit of the tomato mixture. Enjoy!