1/3cupsoy saucedo not use dark or low sodium soy sauce
¼cupcane vinegaror use regular white vinegar if you can’t find it
1tbsp brown sugar
1tsppeppercornscracked
2dried bay leaves
2tbspcanola oilor any neutral oil
1cupwater
Instructions
In a large bowl, combine all the ingredients except the oil and water.
Cover and marinate in the fridge for 20 minutes. Do not throw away the marinade.
Heat the oil in a pot.
Pat the chicken dry and sear both sides on high heat.
Pour in the marinade and water. Cover the pot.
Once the sauce is boiling, turn the heat on low to barely a simmer and let the chicken cook for about 30 minutes, turning it once, halfway through.
Remove the cover to let the sauce thicken and evaporate a bit and simmer for another 10 minutes or until the chicken is tender.
Serve warm with steamed rice or Sinangag.
Notes
Save any leftover sauce for Adobo fried rice. Just follow the recipe for Sinangag but add two tablespoons of sauce about a minute before turning off the heat. Mix well until the rice is coated in the sauce. Serve immediately with scrambled, sunny side up, or hardboiled eggs.