Classic Filipino Chicken Adobo !!

subheading: For martinade :

750g / 1.5 lb chicken thigh fillets , boneless and skinless (5 to 6 pieces) cannot substitute with breast, need the fat to transform sauce into a glaze;

3 garlic cloves , minced

⅓ cup (85ml) soy sauce ordinary all purpose or light NOT dark soy sauce (bottle will be labelled as such if it’s dark soy sauce);

⅓ cup + 2 tbsp white vinegar plain white vinegar. Sub with any clear vinegar, including rice wine, apple cider, sherry vinegar;

4 bay leaves (fresh) or 3 dried

subheading: For cooking :

2 tbsp oil separated (vegetable, canola or peanut)

1 tbsp olive oil

3 garlic cloves crushed

1 small brown onion caramelized onion

½ cups (375 ml) water

2 tbsp brown sugar

1 tbsp whole black peppe

2 teaspoons kosher salt

subheading: Serving :

Steamed rice, for serving

2 green onions/scallions , sliced (garnish)

some sesame

Directions at padcook.com

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