Ingredients

1. 1/2 cup (120ml) soy sauce
2. 1/3 cup (80ml) vinegar
3. 1.5 cup (360ml) water
4. all the garlic
5. chicken thighs
6. 3 bay leaves
7. 1 tbsp brown sugar
8. 1 onion

Process

Marinade Mix soy sauce, water, vingear, and garlic Pour it over the chicken thighs marinade for 30 minutes (don't go much longer)

Sear Chicken remove chicken from marinade, pat dry, sear on each side (medium temp, too hot will burn the soy sauce) chop the onion fry the onion in the chicken fat

Braise

• Return the seared chicken thighs to the pot, skin-side down, and pour in any plate juices
• Pour the reserved marinade (with water and sugar) over the chicken, making sure to include the garlic and bay leaves
• Turn the heat up to high until it reaches a light simmer (slight bubbling around the edges)
• Reduce the heat to low to maintain the simmer and place a cracked lid on the pot
• Let it cook for 20 minutes
• After 20 minutes, flip the chicken, keep it at the same low temperature for another 20 minutes
• Kill the heat and let it rest in the braising liquid for at least another 20 minutes

Add coconut cream to the sauce on the re-heat, makes it real luxurious

Copied from ThatDudeCanCook Chicken Adobo