-
1
The day before cooking the chicken, in a large glass bowl combine in it the soy sauce, garlic, black pepper, vinegar, tomatoes and bay leaves.
-
2
Add the chicken, making sure it is almost completely submerged in the marinade.
-
3
(An alternate method would be to pour the marinade mixture in a ziplock bag then add the chicken pieces, squeezing out the air).
-
4
Lightly cover and refrigerate 12 to 24 hours.
-
5
When ready to cook, turn the entire mixture into a heavy 4-quart pot.
-
6
Bring to a gentle bubble, cover and cook 25 minutes or until the center of a chicken thigh is heated to 175 degrees on an instant-reading thermometer.
-
7
With tongs, remove the chicken to a plate.
-
8
Skim as much fat as possible from the cooking liquid and simmer down by half (skimming fat if possible) adding a pinch of sugar and salt, if desired.
-
9
Meanwhile, coat a 12-inch straight-sided saute pan with the olive oil.
-
10
Heat over medium-high.
-
11
Arrange the chicken pieces skin down to brown, adjusting the heat so chicken as not to burn.
-
12
When they are a deep rich brown on one side, turn the pieces and scatter the onion around them.
-
13
Brown, adjust the heat, moving the onions around so pieces don't burn.
-
14
Then, with a slotted spoon, transfer the chicken and onions to a serving bowl.
-
15
Pour the boiled-down pan juices over them and serve.
-
16
Garnish the adobo with a scattering of thinly sliced green onions.
