Classic Chicken Adobo

• 🍗 1 kg Chicken (thighs and drumsticks work best)
• 🧄 6-8 cloves Garlic, crushed
• 🧅 1 medium Onion, sliced (optional, but adds sweetness)
• 🥣 1/2 cup Soy Sauce (the "Salt")
• 🥣 1/3 cup Cane Vinegar (the "Acid")
• 🍃 3 pieces Dried Bay Leaves
• ⚫ 1 tsp Whole Peppercorns
• 💧 1 cup Water
• 🍳 2 tbsp Cooking Oil
• 🍯 1 tsp Sugar (to balance the McDonald's/Popeyes levels of savory!)

Preparations

1. Marinate: In a bowl, combine the chicken, soy sauce, and garlic. Let it sit for at least 30 minutes (or overnight in the fridge if you're a pro).
2. Sear: Heat cooking oil in a large pan over medium-high heat. Remove the chicken from the marinade (save the liquid!) and fry until the skin is browned and crispy on both sides. Remove chicken and set aside.
3. Sauté (Optional): If using the onion, sauté it in the same pan until translucent and slightly caramelized.
4. Simmer: Return the chicken to the pan. Pour in the reserved marinade, water, whole peppercorns, and dried bay leaves. Bring to a boil, then lower the heat and simmer covered for 20–25 minutes.
5. The Vinegar Rule: Pour in the cane vinegar. Do not stir for at least 2 minutes to let the "raw" acidic taste cook off.
6. Reduce & Balance: Stir in the sugar. Simmer uncovered for another 10 minutes until the sauce thickens, reduces, and starts to get slightly oily (the latik stage).