### **Master Filipino Chicken Adobo**  
**Tender, savory-sour chicken braised in garlic, vinegar, and soy sauce—with crispy skin for extra depth.**  

#### **Why This Works (Food Science & Techniques)**  
✅ **Dry-brine (optional but recommended):** Ensures well-seasoned meat and crispier skin.  
✅ **Searing first:** Maillard reaction adds depth to the braising liquid.  
✅ **Low-simmer braise:** Prevents toughening while infusing flavor.  
✅ **Reduction at the end:** Concentrates the sauce for glossy, clingy perfection.  

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### **Ingredients**  
#### **Main Components**  
- **4–6 bone-in, skin-on chicken thighs** (fat trimmed)  
- **1 tbsp neutral oil** (for searing)  
- **1 tbsp kosher salt** (for dry brine, optional)  

#### **Adobo Braising Liquid**  
- **½ cup soy sauce** (use light for salt control, or tamari for gluten-free)  
- **½ cup cane vinegar** (or white vinegar + 1 tsp sugar)  
- **1 cup water** (or chicken stock for richness)  
- **10 garlic cloves**, smashed  
- **2 bay leaves**  
- **1 tsp black peppercorns**, cracked  
- **1 tbsp brown sugar** (balances acidity; optional)  

#### **Finishing Touches**  
- **2 tbsp coconut oil** (traditional richness, or use reserved chicken fat)  
- **Green onions or cilantro** (garnish)  

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### **Step-by-Step Guide**  

#### **Step 1: Dry Brine (Optional but Recommended)**  
1. **Pat thighs dry** with paper towels.  
2. **Sprinkle salt evenly** (1 tsp per thigh).  
3. **Refrigerate uncovered** for 30 min–24 hrs (crispier skin + deeper seasoning).  

#### **Step 2: Sear for Flavor (Maillard Reaction)**  
1. Heat oil in a **heavy pot (Dutch oven preferred)** over medium-high.  
2. **Sear thighs skin-side down** for 5–6 mins until golden brown. *Don’t move them!*  
3. Flip and sear the other side for 2–3 mins. Remove and set aside.  

#### **Step 3: Build the Braising Base**  
1. **In the same pot**, sauté **garlic** until fragrant (30 sec).  
2. Add **soy sauce, vinegar, water, bay leaves, peppercorns, and sugar**.  
3. **Scrape the fond** (browned bits) for extra flavor.  

#### **Step 4: Braise Low and Slow**  
1. **Return thighs to the pot**, skin-side up (submerge only halfway for crispy skin).  
2. **Simmer covered** for 30 mins on low heat (gentle bubbles = tender meat).  
3. **Uncover and simmer 10–15 mins** to reduce slightly.  

#### **Step 5: Crisp & Reduce (Optional)**  
1. Remove thighs and **reduce sauce** by half (should coat a spoon).  
2. **Optional crisp:** Pan-fry thighs skin-side down in coconut oil for 1–2 mins.  

#### **Step 6: Serve**  
- Pour sauce over thighs.  
- Garnish with **green onions** and **steamed rice**.  

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### **Pro Tips**  
🔥 **Crispy Skin Hack:** Dry brine + sear first, then braise skin *above* the liquid.  
🧂 **Salt Control:** Use low-sodium soy sauce if reducing heavily.  
🌶 **Spicy Version:** Add 2–3 sliced Thai chilies with the garlic.  
🍗 **Bone-In vs. Boneless:** Bones add collagen for richer sauce, but boneless works (reduce cook time by 10 mins).  

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### **Science Spotlight**  
- **Vinegar’s Role:** Acidity tenderizes meat while balancing fat.  
- **Soy Sauce Umami:** Glutamates + nucleotides (from chicken) = flavor synergy.  
- **Sugar’s Purpose:** Cuts sharpness without sweetness (brown sugar adds molasses depth).  

**Enjoy your deeply flavorful, crispy-skinned adobo!** 🇵🇭🍗