Filipino-Style Chicken Adobo

Ingredients

For the marinade:

• 1 cup soy sauce
• 1 cup unseasoned rice vinegar
• 6 garlic cloves, chopped
• 1 inch piece of ginger, chopped
• 4 bay leaves

For the chicken:

For the chicken:

• 3 pounds skin-on, bone-in chicken thighs (about 8)
• 3 tablespoons vegetable oil, divided
• 1 yellow onion, diced
• 6 garlic cloves, chopped
• 1 cup water
• 1 cup demerara sugar or raw sugar
• ½ cup ketchup, optional for sweetness
• 3 cups cooked white rice, to serve
• Sliced scallions, optional for garnish

Instructions

1. 1
   Preheat oven to 350°F.
2. 2
   Combine the ingredients for the marinade in a large bowl, then add the chicken pieces and toss to coat in the marinade. Let the chicken marinate for 5 to 10 minutes.
3. 3
   Heat 2 tablespoons of the oil in a large Dutch oven or ovenproof heavy bottomed pot, over medium to medium-high heat. Reserving the marinade, transfer the chicken pieces, skin side down, to the pan and sear for about 5 minutes, until the skin browns and crisps. Transfer to a plate. (Work in batches if necessary to avoid overcrowding the pan.)
4. 4
   Add the remaining tablespoon of oil to the pan, add the onion and garlic and cook, stirring often and scraping the bottom to loosen any browned bits from the chicken, for about 2 to 3 minutes until the onion softens.
5. 5
   Pour in the reserved marinade, water, sugar, and ketchup (if using), and bring to a simmer. Return the chicken pieces, skin side up, to the pan along with any accumulated juices. Cover and transfer to the oven and braise for 45 minutes, until the chicken is cooked through but not falling apart.
6. 6
   Uncover, discard the bay leaves, then continue to braise in the oven for 15 minutes more, until the liquid has reduced and thickened to more of a glaze consistency and the meat is very tender. Serve with rice and spoon extra sauce on top. Garnish with scallions if desired.