Classic Chicken Adobo with Garlic Rice

In a large bowl, combine soy sauce, white vinegar, crushed garlic, and black pepper. Add chicken thighs and toss to coat. Marinate for at least 30 minutes, or overnight in the fridge for extra flavor.

Heat olive oil in a Dutch oven over medium-high heat. Lift chicken from marinade andReserve the marinade liquid. Sear chicken thighs skin-side down for 5 minutes until golden. Flip and cook 3 more minutes.

Add sliced yellow onion to the pot and sauté until softened, about 3 minutes.

Pour in the reserved marinade and water. Bring to aboil, then reduce heat to low. Cover and simmer for 30-35 minutes until chicken is tender and cooked through.

Remove lid and increase heat to medium. Cook uncovered for 10-15 minutes, spooning sauce over chicken until it reduces and coats the meat. Season with salt to taste.

Rinse white rice until water runs clear. Cook rice in a rice cooker or pot with 2.5 cups water.

While rice cooks, heat olive oil in a pan. Sauté minced garlic over medium-low heat until golden and fragrant, about 2 minutes.

Fluff cooked rice and fold in the garlic oil, seasoned with salt. Toss gently to distribute evenly.

Spoon a generous mound of garlic rice onto each plate. Arrange a chicken thigh on top and ladle extra adobo sauce over the rice. Serve immediately with extra soy sauce and vinegar on the side if desired.