About the Recipe
Ingredients
5–6 bone-in chicken thighs
1 large yellow onion, whole
4–5 garlic cloves (or more—follow your heart friend)
1 ½ cups soy sauce
1 cup water
½ cup white vinegar
¼ cup brown sugar
1 tbsp beef bouillon seasoning
3 bay leaves
1 tsp black pepper
Preparation
Prep the chicken
Pierce the chicken thighs with the tip of a knife to create small holes. This helps the flavors soak in.
Marinate
Add the chicken thighs to a large bowl along with the soy sauce, vinegar, brown sugar, and garlic (pressed or minced—whatever you prefer).
Cover and marinate for 30 minutes, or until you can’t wait any longer friend, I'm not judging.
Brown the chicken
Heat a large pot over medium heat and add a little neutral oil (vegetable, canola, avocado).
Place the chicken skin-side down and cook until golden. Flip and brown the other side—about 5 minutes per side. (Reserve the marinade.)
Build the sauce
Pour in the reserved marinade, water, bay leaves, whole onion, bouillon, and black pepper.
Make sure the chicken is mostly submerged.
Simmer
Cover the pot with a slight vent and simmer on medium-low for 30 minutes.
Serve
That’s it! Serve your chicken adobo with rice or veggies and enjoy every bite.