Ingredients:

  • 2.5 lbs (1.1 kg) bone-in, skin-on chicken thighs (about 6-8 thighs)
  • 1 tbsp (15 ml) vegetable oil
  • 6 cloves garlic, minced
  • 1 medium onion, chopped
  • 1/2 cup (120 ml) soy sauce (low sodium preferred)
  • 1/2 cup (120 ml) white vinegar (or apple cider vinegar)
  • 1 cup (240 ml) chicken broth (low sodium)
  • 1 tbsp (15 ml) brown sugar (optional, for a touch of sweetness)
  • 1 tbsp (15 ml) whole black peppercorns
  • 2-3 bay leaves
  • Salt to taste
  • Cooked white rice, for serving (optional)
  • Chopped green onions, for garnish (optional)

Instructions:

  1. Heat oil in a large pot over medium-high heat. Sear chicken thighs, skin-side down, until golden brown. Remove chicken and set aside. Don't overcrowd the pot; sear in batches if necessary.
  2. Add garlic and onion to the pot and sauté until softened and fragrant.
  3. Stir in soy sauce, vinegar, chicken broth, brown sugar (if using), peppercorns, and bay leaves. Bring to a simmer.
  4. Return chicken to the pot, skin-side up. Ensure the chicken is mostly submerged in the sauce. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the chicken is fall-off-the-bone tender. This is a delicious chicken adobo recipe.
  5. Remove the chicken from the pot and set aside. Increase the heat to medium and simmer the sauce, uncovered, until it reduces to your desired consistency. This will intensify the flavor (optional).
  6. Return the chicken to the pot to coat in the reduced sauce. Serve hot over rice, garnished with green onions (if desired).