Filipino Chicken Adobo

Combine 4 chicken thighs skinless, boneless, 3 cloves garlic, grated, 1/3 cup soy sauce, 1/3 cup apple cider or white vinegar, 2 tbsp brown sugar, 3 whole bay leaves, and 1 tsp coarsely ground black pepper in a resealable plastic bag and refrigerate for at least one hour and up to 3 hours.
Drain the marinade from the chicken into a bowl and reserve. Pat the chicken pieces dry.
Add 2 tbsp canola oil to a medium sized deep sided skillet over medium high heat, then add the chicken pieces and sauté until golden brown on both sides, about 3-4 minutes per side.
Remove chicken to a plate and add 1/2 yellow onion, finely chopped and sauté until the onions begin to soften, about 4-5 minutes. Add 3 cloves garlic, grated and stir to combine. Cook for another minute or until the garlic becomes fragrant.
Mix in the reserved marinade and 1 cup water and stir to combine. Return the reserved chicken to the pan, bring the mixture to a boil. Reduce heat to a simmer, cover and cook for about 30 minutes or until the chicken has reached an internal temperature of 165℉.
Remove the lid from the pan and continue to cook until the sauce has thickened. If the adobo looks a little light, add about 2 tbsp Browning Sauce and mix to combine.