Adobo Chicken

Instructions

1. In a large bowl, combine soy sauce, vinegar, garlic, peppercorns, bay leaves, and sugar. Mix well to ensure the sugar is dissolved and the flavors are combined.

2. Add the chicken thighs to the marinade, making sure each piece is coated evenly. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, but preferably overnight for the best flavor infusion.

3. After marinating, heat the cooking oil in a large skillet over medium-high heat. Remove the chicken from the marinade, reserving the liquid for later use.

4. Sear the chicken thighs in the hot skillet until they are browned on both sides, about 3-4 minutes per side. You may need to do this in batches to avoid overcrowding the pan.

5. Once all the chicken pieces are browned, add the sliced onions to the skillet and cook until they are softened and slightly caramelized.

6. Pour the reserved marinade over the chicken and onions in the skillet. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 30-40 minutes. Stir occasionally to ensure even cooking and to prevent sticking.

7. Once the chicken is cooked through and tender, uncover the skillet and let the sauce thicken slightly, about 10-15 minutes more. Taste and adjust seasoning if needed.

8. Serve the adobo chicken hot over steamed rice, garnished with chopped green onions or cilantro for a fresh touch.