CHICKEN ADOBO

INGREDIENTS

CHICKEN AND MARINADE

• 1 lb Chicken thighs (and/or drumsticks), boneless and skinless (5 - 6 pieces)
• 2 garlic cloves, minced
• 1/3 cup soy sauce
• 1/3 cup vinegar
• 2 bay leaves

FOR COOKING

• 2 tbsp oil
• 3 garlic cloves, minced
• 1 1/2 cups (375 ml) water
• 2 tbsp brown sugar
• 1 tbsp whole black pepper (sub 2 tsp coarse cracked pepper)

FOR SERVING

2 green onions/scallions, sliced (garnish)

INSTRUCTIONS

• Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
• 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 skillet. Add garlic and onion, cook 1 1/2 minutes.
• Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium-high. Simmer 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.