Garlicky Chicken Thigh Adobo

Pat the chicken thighs dry with paper towels. Season generously all over with 1 teaspoon salt and 0.5 teaspoon black pepper. Let sit for 10 minutes while you prep the other ingredients — the chicken needs that little chat with the seasoning.

Heat sunflower oil in a large Dutch oven or deep skillet over medium-high heat. When the oil shimmers, add the chicken thighs skin-side down. Sear for 5-7 minutes until the skin turns golden and crispy. Flip and cook 3 minutes on the other side. Remove chicken and set aside.

In the same pot with all that beautiful rendered fat, add the halved garlic cloves and sliced yellow onion. Sauté over medium-low heat for 3-4 minutes until the garlic is fragrant and lightly golden, and the onion turns translucent. You want to wake up those aromatics without burning them!

Pour in the white vinegar and soy sauce — this is the heart of your adobo! Add 0.5 cup water and sprinkle in 0.25 teaspoon black pepper. Stir everything together and let it come to a gentle boil.

Nestle the seared chicken thighs back into the pot, skin-side up this time. The sauce should come halfway up the chicken. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, turning the chicken halfway through, until the internal temperature reaches 165°F (74°C) when measured in the thickest part away from bone. The chicken is done when juices run clear and meat is tender.

Uncover the pot and increase heat to medium. Let the sauce simmer and reduce for 5-7 minutes until it thickens slightly and becomes glossy. Taste and season with 0.5 teaspoon salt if needed. The sauce should be tangy, savory, and garlicky — that's your trinity!

Serve the adobo hot over white rice, spooning plenty of that reduced sauce over the chicken. Garnish with extra garlic if you like it extra garlicky, because when it comes to adobo, there is no such thing as too much garlic. Enjoy with kamayan style if you're feeling festive!