Chicken Adobo

Combine the chicken thighs with dark soy sauce, rice wine vinegar, & garlic in a mixing bowl. Cover & marinate for 30 minutes.

Warm the oil in a pan over medium heat. Remove a few chicken thighs at a time, careful to leave garlic cloves behind, & add them to the pan.

Sear them for 3 minutes. Flip & cook the other side for 3 minutes. Set the chicken aside & work in batches.

Return the thighs to the saute pan & top them with the leftover marinade. Add light soy sauce, water, bay leaves, & black pepper. Bring the mixture to a boil over medium heat.

Lower the heat & simmer for 30-40 minutes until the liquid reduces by half. Stir in the dark brown sugar & cook for another 5 minutes.

Garnish with thinly sliced scallions & serve with white rice.

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