Chicken Adobo Recipe (with Video)

1. Heat 2 tablespoons of the oil in a large Dutch oven over high heat until the oil begins to shimmer.
2. Add the chicken thighs and cook for about 3 minutes per side, until golden brown on both sides.
3. Transfer to a large plate.
4. Add the remaining 2 tablespoons oil to the pan and heat until the oil shimmers.
5. Add the chicken legs and cook for about 3 minutes per side, until golden brown on both sides.
6. Transfer to the plate with the thighs.
7. Remove all but 2 tablespoons of the fat from the pan; add the onion and cook, stirring occasionally, for about 5 minutes, until soft.
8. Add the garlic, soy sauce, coconut milk, vinegar, 1 cup of water, the sugar, pepper, and bay leaf powder and stir until combined.
9. Return the chicken to the pot and bring to a boil.
10. Reduce the heat to low, cover, and cook for about 1 hour, until the chicken is tender.
11. If the liquid reduces too quickly or becomes too salty, add a bit of water.
12. Serve with steamed jasmine rice and garnished with crispy garlic and the scallions.