Filipino Chicken Adobo

Instructions

1. 1

   Crush the garlic cloves with the side of a knife and roughly chop them.

2. 2

   In a large bowl, combine the chicken thighs with soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar. Mix well to coat all pieces.

3. 3

   Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.

4. 4

   Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

5. 5

   Remove chicken from marinade (reserve the marinade) and pat dry with paper towels. Sear the chicken pieces skin-side down until golden brown, about 4-5 minutes per side.

6. 6

   Pour the reserved marinade over the chicken. Bring to a boil, then reduce heat to low.

7. 7

   Cover and simmer for 30-35 minutes, turning the chicken occasionally, until the meat is tender and cooked through.

8. 8

   Remove the lid and increase heat to medium. Continue cooking for 10 more minutes to reduce the sauce until it thickens and becomes glossy.

9. 9

   Taste and adjust seasoning with black pepper if needed. Remove bay leaves before serving.

10. 10

    Serve hot over steamed white rice, spooning the rich sauce over the chicken and rice.