Filipino Adobo with Chicken and Oat Milk‑Based Sauce

Ingredients

• 400 g Chicken thighs, bone‑in, skinless
• 3 tablespoons Soy sauce
• 2 tablespoons White vinegar
• 4 Garlic cloves, minced
• 1 cup Oat milk (unsweetened)
• 1 Bay leaf(optional)
• 1 teaspoon Black peppercorns, crushed(optional)
• 1 tablespoon Cooking oil
• 1 teaspoon Sugar(optional)

Instructions

1. 1

   Heat the oil in a large skillet over medium heat; add the minced garlic and sauté for 30 seconds until fragrant.

2. 2

   Add the chicken thighs, brown each side for about 3‑4 minutes, then pour in the soy sauce, vinegar, bay leaf, and crushed peppercorns; stir to coat.

3. 3

   Bring the mixture to a gentle boil, then reduce heat, cover, and simmer for 30 minutes, turning the chicken once halfway through.

4. 4

   Stir in the oat milk and optional sugar, increase heat to a low simmer, and cook uncovered for an additional 10‑12 minutes until the sauce thickens and coats the chicken.

5. 5

   Remove the bay leaf, taste and adjust seasoning if needed, then serve hot over steamed rice.