Chicken Adobo

Ingredients

• 500 g Chicken Thigh
• 60 ml Soy Sauce
• 80 ml Cane Vinegar
• 6 pcs Garlic
• 2 pcs Bay Leaf
• 1 tsp Black Peppercorn
• 1 tbsp Canola Oil
• 2 tsp Brown Sugar
• 1 pcs Calamansi
• 1 pcs Onion
• 1 tsp Kosher Salt

Method

1. Pat {chicken_thigh} dry so it browns instead of steams, then toss with {soy_sauce}, half of the {garlic}, {bay_leaf}, and {black_peppercorn}. Let it sit so the savory flavor penetrates the meat.
2. Thinly slice {onion} so it softens evenly and melts into the braising liquid.
3. Heat {canola_oil} in a wide pot over medium-high heat. Lift {chicken_thigh} from the marinade and sear without crowding until deeply golden on both sides; this builds fond for a richer sauce. Lightly season with {kosher_salt}.
4. Lower to medium heat, add {onion} and the remaining {garlic}, and sauté until softened and fragrant. Season lightly with {kosher_salt} so the onion sweats and sweetens.
5. Return {chicken_thigh} to the pot with the reserved marinade, then add {cane_vinegar} and {brown_sugar}. Bring to a gentle simmer over medium heat without stirring at first so the vinegar cooks out cleanly, then cover partially and braise until the chicken is tender and the sauce smells rounded and savory.
6. Uncover and simmer over medium heat until the {cane_vinegar} and {soy_sauce} braising liquid turns glossy and coats the {chicken_thigh}. Taste and adjust with a little more {kosher_salt} if needed.
7. Rest the {chicken_thigh} briefly off the heat, then spoon over the sauce and brighten with a squeeze of {calamansi} just before serving.