- 31 - 60 Minutes
- Serves 3
- 2 pouches Tilda Steamed Fragrant Jasmine Rice or 200g Tilda Dry Fragrant Jasmine Rice
- 70ml soy sauce
- 8 cloves of garlic, peeled and crushed
- 1 tsp black peppercorns
- 1 tsp sugar
- 2 bay leaves
- 125ml white wine vinegar
- 6 chicken thighs or legs with the bone in
In a large deep-sided frying pan, add the soy sauce, vinegar, garlic, peppercorns, sugar and bay leaves.
Nestle the chicken pieces skin side down into the pan and simmer over a low heat.
Bring the chicken pan up to the boil and then simmer, covered 20 minutes.
Turn the chicken over and the cover and simmer for a further 10 minutes.
Remove the lid and increase the heat so the sauce can reduce down by half and thicken slightly.
Meanwhile, cook the rice according to pack instructions and serve alongside the chicken adobo.