Filipino Chicken Adobo with Bacon and Bay Leaves
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Ingredients
- 8 skin-on, bone-in chicken pieces (drumsticks and thighs) (about 3 1/4 pounds)
- 10 garlic cloves, finely chopped (about 1/4 cup), divided
- 1 1/4 cups soy sauce, divided (such as Silver Swan)
- 1 1/4 cups cane vinegar, divided (such as Datu Puti)
- 1 tablespoon black pepper, divided
- 4 ounces thick-cut bacon, cut into 1-inch pieces (about 3 slices)
- 1/2 cup water
- 4 fresh bay leaves
- Thinly sliced scallions
- Cooked jasmine rice
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Place chicken, 1 tablespoon of the garlic, 1/4 cup of the soy sauce, 1/4 cup of the cane vinegar, and 1 teaspoon of the black pepper in a large bowl; toss to combine. Cover and marinate in refrigerator for at least 30 minutes or up to 12 hours.
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Cook bacon pieces in a large Dutch oven over medium until edges are crisp, about 4 minutes, turning bacon occasionally. Transfer bacon to a plate using a slotted spoon.
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Increase heat in Dutch oven to medium-high. Working in batches, cook chicken, skin side down, undisturbed, until skin is deep golden brown and crisp, about 8 minutes; transfer to a plate. Add water, bay leaves, and remaining 3 tablespoons garlic, 1 cup soy sauce, 1 cup cane vinegar, and 2 teaspoons black pepper to Dutch oven. Bring mixture to a boil over medium-high, and nestle chicken pieces and cooked bacon into mixture.
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Cover and reduce heat to medium; simmer, undisturbed, until chicken is mostly tender, about 30 minutes. Remove lid, and cook, uncovered, until meat is about to fall off the bone, about 10 minutes. Skim excess fat from surface. Garnish with sliced scallions. Serve chicken over rice; drizzle with sauce in Dutch oven.