Filipino Adobo

Ingredients

• Chicken thighs (2 pounds, skinless and boneless)
• Soy sauce (1/2 cup)
• Vinegar (1/2 cup (preferably cane vinegar or white vinegar))
• Garlic (6 cloves, minced)
• Bay leaves (3)
• Whole black peppercorns (1 teaspoon)
• Brown sugar (1 tablespoon)
• Water (1 cup)
• Salt (to taste)
• Cooking oil (2 tablespoons)

Instructions

1. In a large bowl, combine soy sauce, vinegar, minced garlic, bay leaves, whole black peppercorns, brown sugar, and water. Mix well to create a flavorful marinade.
2. Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and let marinate in the refrigerator for at least 30 minutes, or preferably overnight for maximum flavor infusion.
3. Heat cooking oil in a large pan over medium heat. Once hot, remove the chicken from the marinade, reserving the marinade for later use.
4. Add the chicken thighs to the pan and sear until browned on all sides, about 5-7 minutes.
5. Pour the reserved marinade into the pan, bringing it to a boil. This step will help to enhance the flavors by incorporating the browned bits from the chicken.
6. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 45 minutes to 1 hour, or until the chicken is tender and fully cooked.
7. Taste the sauce and season with salt as needed. If you prefer a thicker sauce, you can remove the chicken and let the sauce simmer uncovered for an additional 10 minutes.
8. Serve hot over steamed rice, garnished with additional black pepper or a sprinkle of chopped green onions if desired. Enjoy!