Philippine Adobo

Philippine Chicken Adobo
serves 6


Chicken and Marinade
2-3 lb chicken thighs, boneless and skinless (5 - 6 pieces)
4-5 garlic cloves, minced or pressed
1/2 cup soy sauce, (not dark soy sauce)
1/2 cup + 3 tbsp white vinegar
6 fresh bay leaves OR 3 dried

For Cooking
3 Tbsp oil, separated
4-5 garlic cloves, minced or pressed
2 small or 1 medium brown onion, diced
2.25 cups water
3 Tbsp brown sugar
1.5 Tbsp whole black pepper

3 green onions/scallions, sliced (garnish)

1. Combine Marinade ingredients in a bowl.
2. Add chicken thighs and mix to coat well.
3. Marinate for at least 20 minutes, or up to overnight.
4. Heat 1 tbsp oil in a skillet over high heat.
5. Remove chicken from marinade (reserve the left over marinade) and place in the pan.
6. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.
7. Remove chicken from skillet and set aside.
8. Heat the remaining oil in the same skillet on medium heat.
9. When warm, add garlic and onion, cook 1 1/2 minutes.
10. Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium low. Simmer 5 minutes.
11. Add chicken things to the sauce smooth side down.
12. 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.
13. 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.
14. Coat chicken in glaze then serve over rice garnished with green onions.

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