Chicken Adobo (Filipino).

2 pounds chicken, preferably thighs (but can be made with legs)
8 tablespoons soy sauce, preferably a Filipino brand (or Kikkoman will do)
6 cloves garlic, mashed
1 to 2 cups water
2-3 tablespoons cooking oil (olive oil or grapeseed is fine)
6 pieces fresh or dried bay leaves
a handful of whole peppercorns (give about 3 per piece of thigh)
4 tablespoons vinegar, preferably Filipino kind, like cane or coconut vinegar

1.In a large container, combine soy sauce and garlic, then marinade the chicken for at least 3 hours or up to 24 hours.
2.Heat the oil in a large sauté pan on medium heat.
3.When the oil is hot, place the chicken on the pan and brown all sides, about 2 minutes per side. You might have to work in batches for this, as you do not want to over crowd your pan. Set aside browned chicken.
4.Pour in the remaining marinade of soy sauce and garlic into the pan. Add the water one cup at a time and bring to a boil. Taste and adjust by adding the rest of the water.
5.Add the bay leaves and whole peppercorns. Add the chicken back and simmer on medium-low to low for 30 minutes, or until tender. Do not let it come to a hard boil.
6.Stir in vinegar and shake the pan around to disperse it. Simmer for another 10 minutes, or until tender.
7.Serve hot.

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