Place the chicken thighs in a zip lock plastic bag and add the rest of the ingredients. Seal it up, shake it all around and refrigerate at least 20 minutes (ideally overnight). Note: You can also marinate the chicken in a glass sealable container if you don’t do plastic :)

Add the avocado oil to a large deep skillet (I use a 12-inch skillet with a lid that has a deep lip) and heat over medium-high. Once the oil is very hot (but not smoking) carefully add the chicken thighs (save the marinade for later!!). Brown for 3 to 4 minutes, until one side is deeply golden-brown. Carefully flip and brown on the other side for another 3 to 4 minutes, until both sides are golden-brown. Transfer the chicken to a plate and set aside.

Add the chopped onion to the skillet and stir well. Sauté, stirring occasionally, until onion has softened. If the onion begins to stick at any point, deglaze the pan using about ¼ cup of the chicken broth and stir well.

Transfer the chicken thighs back to the skillet, along with the marinade, the chicken broth (or water) and the black pepper. Stir well, cover and bring to a full boil.

Cook for 3 to 5 minutes covered at a full boil. Remove the cover and continue cooking, flipping the chicken occasionally, until the sauce has reduced by half and chicken is cooked through.

Serve chicken adobo with choice of side dishes. I like serving it with Cabbage Stir Fry.