Chicken Adobo

Ingredients:

• 3 bay leaves
• 4 teaspoons whole black peppercorns
• 1 tablespoon neutral oil
• 1.5 pounds bone-in, skin-on chicken thighs
• 1.5 pounds skin-on chicken wings or drumettes
• 1/2 cup apple cider vinegar
• 1/2 cup shoyu (soy sauce)
• 1/2 cup lager beer
• 1 tablespoon brown sugar
• 5 garlic cloves, peeled and smashed

Method:

1. Heat a dutch oven over medium heat and toast the bay leaves and peppercorns until fragrant and the bay leaves have a nice sheen (3-4 minutes).
2. Remove spices and crush 3/4 of the peppercorns with a mortar and pestle.
3. Pour the oil into the dutch oven and brown chicken in batches, skin side down, until golden brown and fat has rendered (6-8 minutes).
4. Move the chicken occasionally to ensure the skin doesn’t stick. Transfer all the chicken to a plate as you work through the batches. Once done, pour out all but 1 tablespoon of oil.
5. Return the pot to the stovetop over low heat and add the vinegar, shoyu, beer, brown sugar, garlic, bay leaves, and crushed peppercorns. Stir and cook for 2 minutes.
6. Add the chicken and any juices, then increase heat to medium-high to bring to a low boil. Reduce the heat to medium-low, cover, and cook for 45 minutes, flipping the chicken halfway through.
7. Remove the lid and simmer for an additional 15 minutes. Remove the chicken and place skin-side up on a baking sheet.
8. Increase the heat to high and let the sauce reduce by half (5-6 minutes).