This garlicky, vinegary chicken adobo is a beloved dish in the Philippines. Traditional recipes will have you simmer the chicken on the stove, but food stylist Amelia Rampe's version braises it, which yields more tender meat—and less cleanup. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8

Serves: 4 to 6
Prep time: 5 min
Cook time: 1 hrs 15 min

Ingredients:
8 skin-on, bone-in chicken thighs (about 3 pounds)
1 pinch freshly ground black pepper, plus 1 tablespoon, divided
1/4 cup soy sauce, plus 3/4 cup, divided
2 tablespoons canola oil
1 cup unseasoned rice vinegar
1 tablespoon raw sugar (Demerara sugar will also work)
1 head garlic, cloves peeled, sliced thinly (about 15 cloves)
4 bay leaves
1 pinch red chile flakes
3 cups steamed white rice (for serving)
4 scallions greens or small bunch of chives, thinly sliced on a diagonal (for serving)

FULL RECIPE ►►https://f52.co/2AQbeB3

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