Name: Filipino Chicken Adobo
Total time: 45 min
Cuisine: Filipino
Ingredients: 1 1/2 lb Chicken thigh fillets, boneless and skinless (750g / 1.5 lb, 5-6 pieces); 3 clove Garlic, minced; 1/3 cup Soy sauce, ordinary all-purpose or light (not dark soy sauce); 1/3 cup White vinegar, plus 2 tbsp; 4 Bay leaves, fresh, or 3 dried; 2 tbsp Vegetable oil, divided (or canola or peanut oil); 3 clove Garlic, minced; 1 Brown onion, small, diced; 1 1/2 cup Water, 375 ml; 2 tbsp Brown sugar; 1 tbsp Whole black pepper, or 2 tsp coarse cracked pepper; 2 Green onions, sliced, for garnish

Method

8 steps. Tap one to mark it done.

Place the chicken, minced garlic, soy sauce, white vinegar, and bay leaves together in a bowl. Allow the mixture to marinate for a minimum of 20 minutes, or keep it in the refrigerator for up to overnight.
Set a skillet over high heat and warm 1 tablespoon of oil. Take the chicken out of the marinade, keeping the liquid for later, and place the meat in the skillet. Brown each side for about 1 minute, ensuring the chicken remains uncooked in the middle.
Transfer the chicken out of the pan and put it aside for now.
Pour the remaining 1 tablespoon of oil into the same pan and heat it. Stir in the second portion of minced garlic along with the diced onion, cooking them for 1 1/2 minutes.
Add the saved marinade, water, brown sugar, and whole black pepper to the skillet. Once the liquid reaches a simmer, adjust the flame to medium-high heat and let it bubble for 5 minutes.
Put the chicken back into the pan, keeping the smooth side facing downwards. Without stirring, simmer the contents without a lid for 20 to 25 minutes, flipping the meat over at about the 15-minute mark, until you have a thick, jam-like glaze.
Should the glaze require further thickening, transfer the chicken to a plate for a moment and boil the sauce alone until it reaches the desired consistency, then place the chicken back in the pan to get coated.
Turn the chicken to cover it fully in the sauce, decorate with the sliced green onions, and serve while hot on a bed of rice.