Adobo Chicken
Servings: 4
Ingredients
Chicken & Marinade:
1.5 lb chicken thigh
3 garlic cloves, minced
⅓ cup soy sauce
½ cup white vinegar
4 bay leaves
For cooking:
2 tbsp cooking oil, separated
3 garlic cloves, minced
1 small onion, diced
1 ½ cups water
2 tbsp brown sugar
2 tsp coarse cracked pepper
Serving:
2 green onions/scallions, sliced
Directions
Combine Chicken and Marinade ingredients in a ziploc bag. Marinate for at least 20 minutes, or up to overnight. If chicken is not entirely submerged, flip the bag over half way through marinate time.
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 chicken skillet and set aside.
Heat the remaining oil in the skillet. Add garlic and onion, cook for 1 ½ 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 smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down 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.