30-Min. Easy Chicken Adobo (No Marinating!)

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• 4 each skin-on bone-in chicken thighs (pat dry)
  Ingredient note

  Source: 4 skin-on bone-in chicken thighs (pat dry)
• 1/4 cup regular soy sauce (or light soy sauce)
  Ingredient note

  Source: 1/4 cup regular soy sauce (or light soy sauce)
• 1/2 cup rice vinegar (or white vinegar)
  Ingredient note

  Source: 1/2 cup rice vinegar (or white vinegar)
• 1 1/2 tbsp garlic (sliced)
  Ingredient note

  Source: 1 1/2 tbsp garlic (sliced)
• 1/2 tsp whole black peppercorns
  Ingredient note

  Source: 1/2 tsp whole black peppercorns
• 2 each bay leaves (dried)
  Ingredient note

  Source: 2 bay leaves (dried)
• 1/2 each medium onion (cut into 1/2" thick slices)
  Ingredient note

  Source: 1/2 medium onion (cut into 1/2" thick slices)
• 1 tbsp vegetable oil (or any neutral oil)
  Ingredient note

  Source: 1 tbsp vegetable oil (or any neutral oil)

1. Heat vegetable oil in a medium pan over medium heat. Cook the onions until softened.
2. Make space in the center of the pan. Place the chicken skin-side down and sear without moving for 3 minutes until golden brown.
3. Pour in the soy sauce, then add the garlic, peppercorns, bay leaves, and vinegar last. Do not stir after adding the vinegar. Let it simmer undisturbed so the sharp vinegar flavor can mellow.
4. Bring to a boil, then cover and reduce to low-medium heat. Maintain a steady simmer for 10 minutes.
5. Remove the lid and flip the chicken skin-side up. Cover and simmer for another 10 minutes.
6. Remove the lid and check that the thickest part of the chicken has reached 165°F. If needed, continue simmering until cooked through. Simmer uncovered for 3-5 minutes until the sauce thickens slightly, watching closely so it doesn't reduce too far. Remove from heat and serve.