Besides fried chicken legs, my family loves tender and juicy Filipino adobo chicken, and this sweet, slightly spicy sauce is the soul.

Ingredients

2 pounds chicken thighs or drumsticks

1 tbsp avocado oil

8 cloves of garlic, crushed

3/4 cup soy sauce

3/4 cup white vinegar

1 tsp black pepper

2 tbsp brown sugar

3 bay leaves

2 chilies, sliced

Instructions

Heat oil in a large skillet over medium-high heat.
Season the chicken with salt and pepper. Place the chicken skin side down in the pan. When the skin on this side turns golden brown, flip it over so that the other side is also golden brown. When both sides are done, remove and place on a plate, set aside.
Add white vinegar, soy sauce, garlic, half of chilis, black pepper, brown sugar and bay leaf to the frying pan. Bring to a boil over medium-high heat.
Return chicken to pan, reduce heat to medium-low, cover, and simmer for 30-35 mins, or until internal temperature reaches 165℉ with your instant read thermometer.
Remove the chicken to a clean plate.
Bring the remaining sauce in the pan to a boil over medium-high heat, for about 5 mins or until slightly thickened.
Pour the sauce over the chicken and garnish with the remaining chili. Serve with steamed broccoli, mashed potatoes, or rice. Enjoy!