Adobo Chicken

Ingredients

• 2½ lb chicken thighs, bone-in, skin-on
• ½ cup soy sauce
• ½ cup white vinegar
• 8 clove garlic
• 1 tsp black peppercorns
• 3 bay leaves
• ½ cup water
• 1 tbsp cooking oil
• 3 cup steamed rice (optional)

Steps

1. Pat chicken thighs dry with paper towels.
2. In a large pot or Dutch oven, combine soy sauce, vinegar, minced garlic, black peppercorns, bay leaves, and water. Add the chicken thighs, ensuring they are mostly submerged. Bring to a boil, then reduce heat to a simmer, cover, and cook for 30 minutes, flipping chicken halfway through.
3. Remove chicken from the pot and set aside. Skim any excess fat from the sauce if desired.
4. Heat cooking oil in a separate pan over medium-high heat. Sear the chicken thighs skin-side down until golden brown and crispy, about 3-5 minutes per side.
5. Return the seared chicken to the pot with the adobo sauce. Simmer uncovered for another 10-15 minutes, allowing the sauce to thicken slightly and coat the chicken.
6. Serve hot, preferably with steamed white rice.