Chicken Adobo

Steps

1. Marinate the chicken in soy sauce and vinegar for about 20 minutes.
2. Saute the onions over low heat until soft, browned, caramelized, and sweet. If there are brown bits on the bottom of the pan before the onions soften, deglaze with a little water to help them soften and prevent burning.
3. Add the chopped garlic to the pan and cook for a couple of minutes until softened and the flavor is infused into the oil.
4. Turn off the heat. When ready, turn it back on.
5. Push the onions aside to make room to sear the chicken skin slightly (optional). Shake off as much marinade from the chicken as possible.
6. Place the chicken in a large enough pan so that it can sit in one layer and let it sear for about a minute until nice browning is achieved.
7. Pour in all of the marinade, turn the heat down, and flip the chicken so the meat is submerged. Add a little water to bring the sauce level up to just under where the skin is located.
8. Bring the mixture to a gentle simmer, cover with a tight-fitting lid, and let it cook for 30 minutes or until fork-tender.
9. At about halfway through cooking (after 15 minutes), flip the chicken so both sides get cooked evenly.
10. After 30 minutes of simmering, add bay leaves to the pot. Flip the chicken back over and reduce the sauce on high heat for a few minutes until it reaches the desired consistency and looks luscious.
11. Baste the chicken occasionally while reducing the sauce.
12. Taste the adobo and adjust seasoning if necessary (though no adjustments were needed in this recipe).
13. Garnish with chopped cilantro before serving.