Ingredients

For the Chicken and Marinade:

• 750g (1.5 lb) boneless, skinless chicken thigh fillets (about 5-6 pieces)
• 3 garlic cloves, minced
• 1/3 cup (85ml) soy sauce (light or all-purpose soy sauce, not dark)
• 1/3 cup + 2 tbsp white vinegar
• 4 bay leaves (fresh or 3 dried)

For Cooking:

• 2 tbsp oil (vegetable, canola, or peanut oil)
• 3 garlic cloves, minced
• 1 small brown onion, diced
• 1 1/2 cups (375 ml) water
• 2 tbsp brown sugar
• 1 tbsp whole black pepper (or 2 tsp coarse cracked pepper)

For Serving:

• 2 green onions/scallions, sliced (garnish)

How to Make Chicken Adobo

Marinate the Chicken:

• Combine chicken, garlic, soy sauce, white vinegar, and bay leaves in a bowl. Let it marinate for at least 20 minutes, or up to overnight for more flavor.

Sear the Chicken:

• Heat 1 tablespoon of oil in a skillet over high heat.
• Remove the chicken from the marinade (reserve the marinade) and place it in the pan.
• Sear both sides of the chicken for about 1 minute each, just until browned. Don’t cook it through at this stage.
• Take The chicken from the skillet and set aside.

Prepare the Sauce:

• In the same skillet, heat the remaining oil. Add the minced garlic and diced onion. Cook for about 1 1/2 minutes until fragrant.
• Add the marinade, water, sugar, and black pepper. Bring to a simmer and reduce the heat to medium-high. Let it simmer for 5 minutes.

Simmer the Chicken:

• Add the chicken back into the skillet, smooth side down.
• Let it simmer uncovered for 20-25 minutes. Around 15 minutes, turn the chicken to the other side.
• Cook until the sauce has reduced to a thick, jam-like consistency.

Final Touches:

• If the sauce isn’t thick enough, remove the chicken and let the sauce simmer by itself for a few minutes to thicken. Then, return the chicken to the skillet to coat in the glaze.

Serve:

• Serve the chicken over rice, and enjoy! For a lighter option, you can pair it with cauliflower rice or another healthy side, like Ginger Smashed Cucumbers.