1(4-ounce )cangreen chilies, reserving 1 tbsp for garnish
1/8tspground black pepper
1tbspfresh parsley, chopped (optional)
In large skillet, heat your oil until it's hot, but not smoking. Add the chicken pieces, skin side down and cook them until browned. It will take about 4 - 5 minutes. Turn them over and cook for an additional 3 - 4 minutes until the underside is browned. Transfer the chicken to a plate.
In the same skillet, add your garlic, bay leaves, vinegar, soy sauce, brown sugar, green chilies and black pepper. Bring to a simmer over low heat, keep stirring constantly until sugar is dissolved. It will take about 3 - 4 minutes.
Return the chicken pieces to the skillet, placing them skin side up. Cover and cook over low heat and simmer 35 - 45 minutes, turning the chicken thighs halfway through. Your chicken is done when it pulls away from the bone and a meat thermometer reads 165°F at thickest part of the chicken. Transfer the chicken back to the plate..
Bring the liquid in the skillet to a boil over medium-high heat. Cook, stirring occasionally with a spoon, until the sauce begins to thicken and will coat the back of a metal spoon. This takes about 5 minutes.
Remove the skillet from the heat and add the chicken, skin-side up, back to the skillet. Baste the chicken with the sauce and sprinkle with reserved green chilies and parsley. Viola, your chicken adobo is ready to eat!