Classic Filipino Chicken Adobo

Marinate the Chicken (OPTIONAL) This is not necessary and sometimes there is no time, however, marinating imparts extra flavor into the chicken. Simply marinating for 1-2 hours will do. Add crushed garlic and the soy sauce to the chicken and refrigerate no longer than 2 hours.When ready to cook, remove the chicken from the marinade and pat the skin of excessive marinade. Keep the soy marinade to add to the pan later.I rarely marinate the chicken as bone in thighs have plenty of flavor and are very tender in this recipe so if you don't have time, you don't have to.

Heat a large braiser pan, then when the pan is hot, add oil. Then when the oil is hot, Lay the chicken thighs down in one motion, skin side down.

Do not move, let them sear well. Flip when they the skin is sizzling, browned, and seared.Add in the onions. This allows the onions to get a little sear.

Add the garlic. If you marinated with garlic, then just skip this step.

Add in the peppercorns and bay leaves.

In a small bowl mix the soy sauce, vinegar, water, and brown sugar together. Pour that all over the chicken.If you marinated, then use the soy sauce and garlic mixture.

Lower the flame to weakest setting. Close the lid tight for 30 minutes.

Flip the chicken around for the last ten minutes. Close the lid again for 10-15 more minutes.

The chicken should be fork-tender. Check it. Remove the chicken and place in a platter and cover.

Reduce the sauce in the pan by setting the flame higher and simmering for 8 minutes. (If you want to add cornstarch slurry for thicker sauce, then this is when you do that.)

Add back the chicken to the sauce, rest for two minutes, and serve immediately the velvety sauce and tender chicken with rice, or sides of choice.