- 4-6 chicken thighs
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 4 cloves garlic, minced
- 1 bay leaf
- Black pepper to taste
- Optional: erythritol or stevia for sweetness
- In a bowl, combine soy sauce, vinegar, minced garlic, bay leaf, black pepper, and optional sweetener.
- Add the chicken thighs to the marinade, ensuring they are fully coated. Let them marinate for at least 1 hour or overnight for maximum flavor.
- In a large skillet, heat some oil over medium-high heat. Remove the chicken thighs from the marinade, reserving the marinade for later.
- Place the chicken thighs in the skillet, skin-side down, and cook until browned. Flip the thighs and add the reserved marinade.
- Reduce the heat to low and cover the skillet. Simmer for 25-30 minutes, or until the chicken is cooked through and tender.
- Remove the bay leaf and serve the chicken adobo with a side of cauliflower rice or steamed vegetables.
