Filipino Chicken Adobo

Ingredients

• 1.1 lb boneless, skinless chicken thighs
• 2 Tablespoons light soy sauce
• 1/2 teaspoon dark soy sauce
• 3/4 Tablespoons light brown sugar
• 4 cloves fresh garlic (minced)
• 1 small red onion (minced)
• 1 inch fresh ginger (julienned)
• 1 Tablespoon neutral vegetable oil
• 2 bay leaves
• 1 teaspoon black pepper
• 1-2 Cups of water
• 1-2 small carrots
• Optional garnish: sliced red chili (the color makes the chicken stew more appetising), sliced spring onion

Instructions

1. 1

   Marinate the chicken with the soy sauces and sugar, for at least 1 hour (ideally overnight if possible.

2. 2

   )Heat the skillet over a medium-high fire. Sauté the onion till transparent then add the ginger and bay leaves, stirring continuously. Once fragrant, reduce the heat and add the garlic. (It burns easily so don't cook it on higher heat unless you're a stir-frying pro.)

3. 3

   Increase back to medium high heat- I use 7 on a Bosch induction stove- and carefully place the marinated chicken in the wok and leave untouched to brown for 3 minutes (per side.)

4. 4

   Add the marinade juices to the pan, followed by the water, and whole black peppercorns. Cover and simmer for 10 minutes. (Keep an eye and add more water if the stew looks dry.)

5. 5

   7 minutes before switching off the fire, add the sliced carrots. Add the vinegar and ground black pepper. Once the chicken is cooked, salt to taste then switch off the fire.

6. 6

   Garnish and serve with brown or white rice.