Step 1

Heat a pot or skillet on medium-high heat with a little oil, then add chicken thighs skin/flat side down and sear for about 1 minute per side, or until golden brown. The chicken shouldn’t be cooked through! This is just to get some color, then they'll finish braising in the adobo sauce. Remove & set aside.

Step 2

Add onions and garlic, then saute for a couple of seconds, or until they’re soft and fragrant.

Step 3

Add chicken back in, then pour in soy sauce, rice vinegar, bay leaves, whole black peppercorns, sugar, and water. Stir gently until sugar dissolves, then bring to a rolling boil. Reduce heat to medium-low and cook uncovered for about 20 minutes, flipping chicken halfway through. Cooking time may vary depending on the size, thickness, & type of chicken (bone-in vs boneless). Avoid stirring while cooking so the vinegar cooks.

Step 4

Once it’s cooked, the meat is no longer pink at the thickest part & its juices run clear. The sauce should be reduced to a sweet and savory sauce. If the sauce isn’t thickened enough to your liking, remove chicken and reduce sauce further (it’ll reduce much quicker without the chicken). Return chicken to the skillet and coat chicken in the sauce. Serve over steamy hot rice and enjoy!