Filipino Chicken Adobo Bites

And again, I'm trying to finish off posts I started but for various reasons did not get around to completing.  This one is also from last month (August), which now seems like a long time ago for some reason (probably the distance thing :)).  Anyhow, the original recipe is for threading this chicken onto skewers--which I would have done, if it were part of the cooking process.  It's not, though--it's apparently just for serving.  Since it was just me and my husband that were going to have this, I opted to just serve it as is, in bite-sized pieces, over a bed of rice.  It was good, but quite salty, despite using low-sodium soy sauce.  The original amounts in the recipe are for serving 16-20 (!), so I reduced to just 1/3 of that, giving us some leftovers.

Link to original: http://www.foodandwine.com/recipes/filipino-chicken-adobo-skewers

Ingredients:

1 lb 6 oz. boneless skinless chicken thighs
1 1/3 c. water
1/3 c. low-sodium soy sauce
2 cloves garlic, crushed (I used press)
1/3" peeled fresh garlic, sliced thinly
1 small/half bay leaf
1 tsp. black peppercorns
1 tsp. light brown sugar (I think it could have used more)
1/4 c. unseasoned rice wine vinegar
1 1/2 T. canola oil

Instructions:

1. In a large saucepan, combine chicken thighs with water, soy sauce, garlic, giner, bay leaves, peppercorns, and brown sugar.  Bring to a boil over medium-high heat, then reduce heat to maintain simmer for 15 minutes.

2. Add vinegar and simmer for additional 10 minutes.

3. Transfer chicken to a plate.  Strain the liquid into a heatproof bowl, then return it to saucepan, discarding the solids.

4. Boil over moderately high heat, stirring occasionally, until sauce is syrupy, around 25-30 minutes.

5. Meanwhile, cut the chicken into bite-sized pieces.

6. Heat the canola oil in a large skillet over moderately high heat until shimmering.  Add chicken and cook until browned and crisp on outside, around 3 min.

7. Add sauce to skillet, stir to combine, remove from heat, and serve as desired (I went with basmati rice).  Enjoy!