Adobo (Chicken Drumstick)

A favorite in our household, these juicy, fall-off-the-bone chicken drumsticks are full of flavor and tenderness.

Serves 4

Ingredients:

• 2 lbs chicken drumsticks (about 8–10 pieces)
• 1/3 cup cane vinegar (or white vinegar)
• 1/3 cup dark soy sauce (or 1/2 cup light soy sauce)
• 5 cloves garlic, peeled and smashed
• 1 tbsp whole peppercorns
• 3 bay leaves
• 1/2 cup water
• 1 tbsp brown sugar (or white sugar, depending on preference)
• 1 tbsp oil (optional, for browning)

Instructions:

1. Marinate: In a bowl or zip-top bag, combine chicken, soy sauce, vinegar, garlic, peppercorns, bay leaves, and sugar. Marinate for at least 1 hour, or overnight.
2. Optional Browning: Remove chicken from marinade (reserve the liquid). In a Dutch oven, heat oil over medium and lightly brown drumsticks on all sides.

Dutch Oven Method (Oven-Braised):

1. Preheat oven to 350°F (175°C).
2. After browning, pour the reserved marinade and 1/2 cup water into the Dutch oven with the chicken.
3. Cover with the Dutch oven lid and bake for 35–40 minutes, until chicken is tender.
4. Optional finish: Uncover and bake for an additional 10–15 minutes to reduce and thicken the sauce.

Stovetop Method (Alternate):

Bring the reserved marinade + water to a boil in a pot. Lower to a simmer, cover, and cook for 30–40 minutes. Uncover and simmer for another 10–15 minutes to reduce the sauce.

Serve:

Serve over warm rice, and enjoy!