3poundschicken thighsskin and bone-in (around 7-8 pieces of chicken thighs)
¼cupsoy sauce
2tablespoonsvinegar preferably cane vinegar
1large onionsliced
8clovesgarlicminced
3piecesbay leaf
¼teaspoonground black pepper
Saltif needed, see tips below
Instructions
Combine everything in a large pot or wok, bring to boil.
Simmer for 30-40 minutes, make sure it is covered with a lid. Flip the chicken 3-4 times while simmering. Using a tong to flip the chicken is preferred.
After 30 minutes or so, remove from heat.
Serve and enjoy.
Notes
Please be aware that I used the Philippine brand for the soy sauce, which is more on the salty side. Just add some salt to the adobo if you feel like there is not enough salt.