Filipino Chicken Adobo

Ingredients

• Salt (to taste)
• Cooking oil (2 tablespoons)
• Water (1/2 cup)
• Brown sugar (1 tablespoon)
• Whole black peppercorns (1 teaspoon)
• Bay leaves (2-3 leaves)
• Garlic (6 cloves, minced)
• White vinegar (1/2 cup)
• Soy sauce (1/2 cup)
• Chicken thighs (2 pounds, skinless and bone-in)

Instructions

1. In a large bowl, combine the soy sauce, white vinegar, minced garlic, bay leaves, whole black peppercorns, brown sugar, and water. Whisk until well mixed.
2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and let it marinate for at least 30 minutes, or for best flavor, overnight in the refrigerator.
3. Heat the cooking oil in a large pan over medium heat. Once hot, remove the chicken from the marinade, reserving the marinade for later use.
4. Carefully add the chicken thighs to the pan and cook until browned on both sides, approximately 5 minutes per side.
5. Pour the reserved marinade into the pan and bring it to a boil, scraping the bottom of the pan to incorporate any browned bits.
6. Reduce the heat to low, cover the pan, and let it simmer for about 30 minutes, or until the chicken is tender and fully cooked.
7. Remove the lid and continue to simmer for an additional 10 minutes to allow the sauce to reduce and thicken slightly.
8. Season with salt to taste before serving.