Adobo

Method

Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat and brown the chicken pieces on all sides, approximately 8-10 minutes total, then set aside. In the same pot, sauté the garlic and onion until fragrant, about 2-3 minutes. Return the chicken to the pot and add the soy sauce, vinegar, bay leaves, black pepper and water, stirring to combine. Bring to a simmer, then reduce heat to medium-low, cover partially and cook for 35-40 minutes until the chicken is tender and cooked through, stirring occasionally. The sauce should reduce and darken, coating the chicken in a glossy, savoury glaze. Taste and adjust seasoning if needed, then serve hot with steamed white rice, allowing the rich, tangy-savoury sauce to soak into the rice.