Filipino Chicken Adobo

• 1/2 onion, sliced (I usually use red or sweet)
• 2 pounds chicken (with skin and bone)
• 1/3 cup shoyu (Kikkoman for salty, I use Aloha brand for sweetness)
• 1/6 cup balsamic vinegar
• 1/6 cup apple cider vinegar
• 1/6 cup rice vinegar
• 1/3-1/2 cups 7up
• 6 smashed or minced cloves of garlic
• 1 bay leaf
• Handful peppercorn

1. Brown the chicken over medium heat. To reduce the amount of oil in adobo, do not oil the pan first. The chicken skin will give it all the oil it needs and usually, adobo is a pretty oily dish. I love the oiliness and marinated skin but if you want to cut back on grease then take out the skins.
2. Add garlic and onion. Allow onion to cook until translucent.
3. Add shoyu, vinegars, and 7up. Bathe chicken in this glorious trifecta. Add peppercorns and bay leaf. Bring to a boil then simmer at low heat for 1-2 hours while turning chicken every now and then to allow sauce to cover all areas. Simmer until most of the liquid has evaporated and you are left with less than 1/4 cup of liquid.
4. Serve hot with jasmine rice and steamed bok choy or your favorite green veggie.

onion, chicken, shoyu, balsamic vinegar, apple cider vinegar, rice vinegar, smashed, bay leaf, handful peppercorn

Taken from food52.com/recipes/11459-filipino-chicken-adobo (may not work)