Name: Filipino Chicken Adobo
Total time: 45 min
Cuisine: Filipino
Ingredients: 750 g Chicken thigh fillets, boneless and skinless, 1.5 lb (5-6 pieces); 3 clove Garlic, minced, for marinade; 1/3 cup Soy sauce, ordinary all purpose or light; 1/3 cup White vinegar, plus 2 tbsp; 4 Bay leaves, fresh, or 3 dried; 2 tbsp Oil, separated (vegetable, canola, or peanut); 3 clove Garlic, minced; 1 Brown onion, small, diced; 1 1/2 cup Water; 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.

Put the chicken thigh fillets, 3 minced cloves of garlic, soy sauce, 1/3 cup of white vinegar, and bay leaves in a bowl to mix. Let this sit for a minimum of 20 minutes, or leave it to marinate up to overnight.
Warm 1 tbsp of oil in a skillet using high heat. Take the chicken out of the bowl, keeping the marinade for later, and sear the pieces in the skillet for roughly 1 minute per side until they brown. Avoid fully cooking the meat at this stage.
Transfer the chicken out of the skillet and place it to one side.
Pour the other 1 tbsp of oil into the skillet and heat it. Toss in the remaining 3 minced cloves of garlic and the diced brown onion, then sauté them for 1 1/2 minutes.
Pour in the saved marinade along with the water, brown sugar, and whole black pepper. Bring the liquid to a simmer, lower the temperature to medium-high heat, and let it bubble gently for 5 minutes.
Place the chicken back in, keeping the smooth side facing downwards. Without covering or stirring, simmer the mixture for 20 to 25 minutes, flipping the meat over at the 15 minutes mark, until the liquid thickens into a dense, sticky glaze.
Should the glaze require more reduction, transfer the meat to a plate and boil the liquid on its own to speed up thickening, then put the meat back into the pan to cover it with the syrup.
Ensure the chicken is fully glazed and serve it hot on a bed of rice, topped with the sliced green onions.