[RECIPE IN SHOW NOTES] 

Simon’s always on the lookout for a different chicken dinner and recently adobo’s been hitting that spot. A Filipino specialty and beloved national dish, it’s super easy to make, seriously flavoursome and makes a lovely change from the usual suspects (butter chicken, we’re looking at you). If the kids don’t like peppercorns then tone them down here, take them out before serving or just don’t give it to them – whatever you think will work for you! 

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Combine 750g chicken thigh fillets, 3 finely chopped garlic cloves, a third of a cup each of soy sauce and white wine vinegar and 4 fresh or dried bay leaves in a bowl. Leave the chicken to marinate for at least 20 mins, preferably overnight. 

Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through. Remove chicken from skillet and set aside. 

Heat another tablespoon of oil in skillet. Add 3 finely chopped garlic cloves and 1 finely chopped onion and cook for 1–2 minutes, then add the reserved marinade together with 11/2 cups water, 2 tablespoons brown sugar and 1 tbsp whole black peppercorns. Bring it to a boil then turn heat down to medium high. Simmer for 5 minutes, then add the Add chicken and simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup (if sauce isn’t thick enough, remove chick and reduce, then return to pan). Stir to coat everything well then serve with rice.