Name: Chicken Adobo
Prep time: 10 min
Cook time: 45 min
Total time: 8 h 55 min
Yield: 6
Cuisine: Filipino
Ingredients: 4 lbs. bone-in chicken (skin-on, $7.88*); ½ cup soy sauce (4 oz., $0.42); ½ cup apple cider vinegar (4 oz., $0.28); 2 Tbsp vegetable oil (1 oz., $0.08); 2 Tbsp honey (1 oz., $0.31); 2 bay leaves (whole, $0.30); 1 Tbsp garlic (minced, (about 2 cloves) $0.15); 1 Tbsp black peppercorns (whole, $0.29)

1 Gather and prep your ingredients.

2 Arrange the chicken pieces in a large pot in one layer. Remove the skin if desired.

3 Combine the rest of the ingredients (soy sauce, vinegar, honey, oil, garlic, bay leaves, peppercorns) in a bowl and whisk until the honey is dissolved. Partially crush the peppercorns if desired. Pour the marinade over the chicken. Cover and refrigerate for a few hours or overnight.**

4 When you’re ready to make the chicken, add just enough water so that the liquid comes just up to the top of the chicken (about 1/2 cup). Cover the pot with a lid, place the pot over a high flame, and bring it up to a rolling boil. When it reaches a boil, reduce the heat to medium/low and let simmer for 30 minutes.

5 Preheat your broiler on high. Remove the chicken from the pot and place it on a broiler pan (or a sheet pan with wire cooling racks placed on top). Place the chicken under the broiler until it is brown and crispy on top (5-10 minutes), depending on your broiler).

6 While the chicken is broiling, turn pot with the soy/vinegar liquid up to high and bring up to a rapid boil. Allow the liquid to boil heavily until it is reduced in volume by approximately one half. You may need to boil it for 5-10 minutes longer than the chicken is in the oven to get it to this point.

7 Use a soft brush to baste a few layers of the reduced soy/vinegar liquid onto the browned chicken. You can also toss the chicken in the sauce instead. Serve over rice or noodles and spoon more of the reduced liquid over top.