Ingredients
- 4-6 bone-in, skin-on chicken thighs
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1/2 cup water
- 4 cloves garlic, minced
- 1 tsp whole black peppercorns
- 2 bay leaves
- 1 tbsp vegetable oil
Directions
Step 1
In a large bowl, combine soy sauce, vinegar, water, garlic, black peppercorns, and bay leaves. Stir well to combine.
Step 2
Add the chicken thighs to the bowl, making sure they are completely covered in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight.
Step 3
Heat a large skillet over medium-high heat. Add the vegetable oil to the skillet.
Step 4
Remove the chicken from the marinade and shake off any excess liquid. Reserve the marinade for later.
Step 5
Place the chicken skin-side down in the skillet and cook for 5-6 minutes until the skin is browned and crispy.
Step 6
Flip the chicken over and add the reserved marinade to the skillet. Bring the liquid to a boil, then reduce the heat to low and let the chicken simmer for 20-25 minutes until cooked through and the sauce has thickened.
Step 7
Serve the adobo chicken with steamed rice and some of the sauce spooned over the top. Enjoy!
