Chicken Adobo

Filipino Chicken Adobo 

2 tbsp Soy sauce

2 tbsp rice wine vinegar

3 cloves of garlic, minced

1 small bay leaf

black pepper

4  chicken thighs or 2 legs


Combine the vinegar, soy sauce, garlic, bay leaf, pepper

Marinate chicken for an hour or so making sure to lift the skin. 

Sous vide 2 hours @ 73c

Pour out the marinade and pat dry the chicken. Put chicken under a hot grill for a few minutes to crisp the skin while boiling down the marinade to about 50%

Serve with rice and pour the marinade over the chicken.