Filipino Chicken Adobo

Difficult

Prep Time 20 MinCook Time 30 MinServings 4-6

INGREDIENTS

Chicken and Marinade

Chicken Boneless Skinless Thighs 8 pieces

Garlic, minced 3 cloves

Soy sauce 1/3 cup

White vinegar 1/3 cup + 2 tablespoons

Bay leaves, dry 3 leaves

For Cooking

Vegetable oil, separated 2 tablespoons

Garlic cloves, minced 3 cloves

Yellow onion, diced 1 small onion

Water 1 ½ cups

Brown sugar 2 tablespoons

Coarse black pepper 2 teaspoons

Green onions, sliced 2 onions

Combine the chicken and marinade ingredients in a bowl. Marinate for 4 hours.
Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.
Remove the chicken skillet and set aside.
Heat the remaining oil in skillet. Add garlic and onions, cook for 1 1/2 minutes.
Add the reserved marinade, water, sugar, and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer for 5 minutes.
Add chicken and simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces to a thick jam-like syrup.
If the sauce isn't thick enough, remove chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker - then return chicken to the skillet to coat in the glaze.
Coat chicken in glaze then serve over rice.