Chicken Breasts Philippine Adobo Style

By kimvess

Ingredients

• 1 tablespoon olive oil
• 4 skin-on, bone-in chicken breasts (2 1/2-3 pounds)
• 2 cups low-salt chicken broth
• 12 garlic cloves, chopped
• 1/3 cup soy sauce
• 1/3 cup unseasoned rice vinegar
• 1/4 cup Sherry vinegar
• 1 tablespoon (packed) light brown sugar
• 1 tablespoon cracked black pepper
• 2 bay leaves
• 4 large scallions, thinly sliced
• Steamed white rice

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Heat oil in a large heavy nonreactive Dutch oven over medium-high heat. Add chicken breasts and cook until browned on both sides, about 12 minutes total. Turn off heat. Add broth, next 7 ingredients, and 1 cup water. Cover and chill for at least 6 hours or overnight.

Bring chicken mixture just to a boil. Reduce heat to medium-low and simmer until chicken is just cooked though, about 20 minutes. Transfer chicken to a plate; return juices to a boil and cook until reduced to 1 1/2 cups, about 12 minutes. Return chicken to pot; turn to coat in sauce.

Sprinkle with scallions. Divide rice among plates; top each with a chicken breast.