Chicken Adobo

Ingredients

• 7-8 boneless, skinless chicken thigh fillets
• 6 minced garlic cloves
• 85ml (1/3 cup) regular or light soy sauce (avoid dark soy)
• 6 tablespoons white vinegar
• 2-3 bay leaves
• 2 tablespoons oil
• 1 small brown onion, diced
• 375ml (1 1/2 cups) water
• 2 tablespoons brown sugar
• 1 tablespoon whole black pepper

Steps

1. Mix the chicken, half the garlic, soy sauce, vinegar, and bay leaves in a bowl and let it marinate for at least 30 minutes or up to 3 hours for best results. Do not exceed 3 hours due to the acidity of the vinegar.
2. When ready to cook, remove the chicken from the marinade (keep the marinade). Heat 1 tablespoon of the oil in a pan over high heat and sear the chicken for 1 minute on each side. The chicken doesn't need to be fully cooked, just browned.
3. Once browned, set the chicken aside. Now over medium-low heat, add the remaining oil to the pan and sauté the onions for 3-4 minutes until browned. Add the remaining garlic and stir for 1 more minute.
4. Pour the reserved marinade into the pan, including the bay leaves. Add the water, sugar, and black pepper to the pan and bring it to a light simmer.
5. Return the chicken to the pan and allow it to simmer on low heat, uncovered, for 15 minutes. Turn the chicken over and continue to simmer for another 5-10 minutes, allowing the sauce to reduce to a thick glaze.
6. If the sauce hasn't thickened enough, transfer the chicken to a plate and let the sauce simmer on its own until it reaches the desired consistency.
7. Top with fresh chili and green onion. Serve with boiled rice and enjoy!