Method
Ingredients
Ingredients
- 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
Method
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In a large deep-sided frying pan, add the soy sauce, vinegar, garlic, peppercorns, sugar and bay leaves.
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Nestle the chicken pieces skin side down into the pan and simmer over a low heat.
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Bring the chicken pan up to the boil and then simmer, covered 20 minutes.
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Turn the chicken over and the cover and simmer for a further 10 minutes.
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Remove the lid and increase the heat so the sauce can reduce down by half and thicken slightly.
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Meanwhile, cook the rice according to pack instructions and serve alongside the chicken adobo.
