Chicken Adobo

Ingredients

2 lbs bone-in, skin-on chicken thighs
1 cup soy sauce
1/3 cup vinegar
1/4 cup light brown sugar
2 tablespoons whole peppercorns
6 garlic cloves, minced
1/2 cup sweet onion, chopped
3 bay leaves
1 cup water

Step 1: Marinate

In a large bowl, combine soy sauce, vinegar, brown sugar, whole peppercorns, minced garlic, chopped sweet onion, and bay leaves. Add the chicken thighs, ensuring they are fully coated in the marinade. Cover and let the chicken marinate for at least 1 hour, or up to 24 hours for deeper flavor. I marinated mine for about 2.5 hours.

Step 2: Sear

Heat a cast iron pot or heavy-bottomed pan over medium-high heat. Remove the chicken from the marinade, reserving the liquid, and sear it on both sides until golden brown.

Step 3: Simmer

Once the chicken is seared, pour the reserved marinade into the pot along with 1 cup of water. Cover the pot and let it simmer on medium heat for 30 minutes. Then, remove the lid and reduce the heat to medium-low. Continue cooking uncovered until the sauce thickens into a gravy-like consistency and the chicken becomes tender.