Chicken Adobo

INGREDIENTS

• 1kg Dunnes Stores Chicken Pieces, bone-in (such as thighs and drumsticks)
• 2 tbsp vegetable oil
• 10 garlic cloves, peeled but left whole
• 1 Dunnes Stores green chilli, halved lengthways
• 125ml white wine vinegar
• 100ml reduced salt soy sauce
• 1 tsp Dunnes Stores Black Whole Peppercorns
• 5 bay leaves
• 1 tbsp soft light brown sugar
• Sea salt and black pepper
• Steamed rice, to serve
• Finely shredded spring onions, to serve

Method

1. Heat the oil in a casserole over a medium-high heat and add salt and pepper, then brown the chicken all over. Remove and set aside.
2. Add the garlic cloves, chilli, vinegar, soy sauce and 80ml of water to the casserole, along with the black peppercorns, bay leaves and sugar. Bubble together for one minute.
3. Return the chicken to the casserole, cover with a lid and simmer very gently for 45 minutes until the chicken is tender. Remove the chicken, increase the heat and reduce the sauce until it coats the back of a spoon.
4. Return the chicken to the sauce and serve with steamed rice, garnished with finely shredded spring onions.