>> title: Chicken Adobo
>> category: Stews & Braises
>> tags: chicken, filipino, soy sauce, vinegar, braise
>> counters: Meat and Three, One Pot
>> aka: adobong manok, Filipino adobo, adobo sa toyo
>> servings: 4
>> time: 1 hr 45 min
>> slack: forgiving — there is sugar in it by the last eight minutes, and a glaze taken past sticky turns bitter on the thighs
>> washing-up: the skillet, a bowl to marinate in
>> keeps: 5 days — vinegar is what this dish was built on, and everyone agrees it is better on the third day

>> step: marinate 1 hr
Marinate @chicken thighs{3%lb}(1.4 kg; bone-in, skin-on) with @cane vinegar{1/2%cup}(120 mL), @soy sauce{1/2%cup}(120 mL), @garlic{8%cloves}(crushed), @black peppercorns{1%tsp}, @bay leaves{3} for ~{60%min}.

>> step: sear skin side down
Sear @&(~1)marinated chicken{}, @vegetable oil{2%Tbs} skin side down in a #skillet{}, marinade reserved.

>> step: simmer covered 35 min
Simmer @&(~1)seared chicken{} in the reserved marinade with @water{1/2%cup}(120 mL), @brown sugar{1%Tbs} for ~{35%min}.

>> step: reduce to a glaze 8 min
Reduce @&(~1)adobo{} until the sauce coats the chicken, ~{8%min}.