Chicken adobo

1. In a tight bag, which are usually used for freezing food, we put chicken legs. But first they need to be washed.

2. Add bay leaf, peeled garlic cloves, ground black pepper to the package to the legs, pour coconut vinegar and soy sauce, and also do not forget to pour coconut sugar.

3. We close the bag with a clasp, gently but vigorously shake it so that the spices and marinade mix. It is necessary to close the package so as to release the air from it as much as possible.

4. We send a package with legs and marinade to the refrigerator. Leave for 8-10 hours (overnight). Of course, you can marinate for 4-5 hours, but prolonged marinating makes the dish tastier.

5. Heat the oven to 140 degrees. The contents of the package (both the marinade and the legs) are laid out in a thick-walled heat-resistant form. We close it with a lid and send it to the oven for an hour and a half.

6. After the specified time, we remove the form with the chicken, and increase the temperature in the oven to 220 degrees.

7. We transfer the chicken legs to a baking sheet lined with parchment. We send it to the oven literally for 5-7 minutes. The surface of the chicken is caramelized, acquiring a dark brown color.

8. Meanwhile, bring the marinade to a boil on the stove, cook until it becomes thick enough. Remove the legs from the oven and return them to the container with the sauce. That's it!

We serve it on the table, garnished with green onions, if desired, rice is perfect as a side dish.



Bon appetit! Eat with pleasure!