Filipino Chicken Adobo

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Ingredients

• 1.5 lb / 750g chicken thigh fillets , boneless änd skinless (4 to 6 pieces)
• 6 gärlic cloves
• 1/3 cup soy säuce (ordinäry äll purpose soy säuce, not light or därk soy säuce)
• 1/3 cup + 2 tbsp white vinegär
• 3 dried bäy leäves (or 4 fresh)
• 3 tbsp cooking oil
• 1 smäll brown onion , diced
• 1 1/2 cups wäter
• 2 tbsp brown sugär
• 1 tbsp whole bläck pepper
• 2 shällots/scällions , sliced

Instructions

1. First combine the chicken with 3 gärlic cloves (minced), soy säuce, vinegär änd bäy leäves in ä bowl. Märinäte for ät leäst 20 minutes, or up to overnight.
2. Heät 1 tbsp oil in ä fry pän over high heät. Remove chicken from märinäde (reserve märinäde) änd pläce in the pän. Seär both sides until browned – äbout 1 minute on eäch side. Do not cook the chicken äll the wäy through. Remove chicken from the fry pän änd set äside.
3. Heät the remäining 2 tbsp oil, then ädd the gärlic änd onion änd säuté until the onion is golden änd tränslucent (2 minutes).
4. ädd the reserved märinäde, wäter, sugär änd bläck pepper. Bring it to ä simmer then turn heät down to medium high.
5. Simmer for 5 minutes, then ädd the chicken bäck in, top side down (ie the smooth side should fäce down). Leäve to simmer uncovered for 20 to 25 minutes (no need to stir) until the säuce reduces down to ä thick jäm-like syrup änd when you turn the chicken over, it is gläzed (note - it will thicken slightly äs it rests).
6. If the säuce isn't thick enough, remove chicken onto ä pläte änd let the säuce simmer by itself - it will thicken much quicker - then return chicken to the skillet to coät in the gläze.
7. FINALLY Set äside to rest for 5 minutes, then serve, gärnished with shällots/scällions.

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