Adobo

INGREDIENTS 3 pounds chicken thighs bone in 4 cloves garlic crushed 3 tablespoons oyster sauce 2 tablespoons dark soy sauce two-thirds cup white vinegar 1 tablespoons light brown sugar 2 bay leaves 2 teaspoon black peppercorns INSTRUCTIONS Heat 1 tablespoon of oil in a big pot. I used a Dutch oven. Add chicken thighs skin side down and sear on both sides. Once done searing the chicken, add the garlic, oyster sauce, and soy sauce. Mix to the coat the chicken. Add the vinegar, brown sugar, bay leaves, and peppercorns. Bring the liquid to a boil and lower to a simmer. Simmer on low heat for 1 hour. Flip the chicken every 20 minutes, so each side gets an even amount of color. Serve chicken over a bed of rice. {END}