Chamorro Chicken Estufao

Ingredients

• 2 lbs bone-in chicken thighs
• 1/3 cup soy sauce
• 1/4 cup white vinegar
• 1 cup water
• 6 cloves garlic, smashed
• 2 bay leaves
• 1 tsp whole black peppercorns
• 1 onion, sliced
• 1 tbsp vegetable oil

Before you cook

• Smash the garlic cloves and slice the onion.

Steps

1. Heat the oil in a pot over medium-high heat.
2. Add the chicken thighs skin-side down and brown for 4 minutes per side.
3. Add the garlic and onion to the pot and cook for 2 minutes.
4. Pour in the soy sauce, vinegar and water.
5. Add the bay leaves and peppercorns.
6. Bring to a boil without stirring.
7. Reduce the heat and simmer uncovered for 25 minutes, turning the chicken once, until it is cooked through.
8. Continue simmering for 5 to 10 more minutes, until the sauce has reduced and thickened into a glaze.
9. Remove the bay leaves before serving.