Chicken Adobo

Ingredients

3qt braiser or other medium-size stovetop-capable pan

180ml light soy sauce

100ml rice vinegar

1 1/3 tbsp brown sugar

5-6 turns of freshly ground black pepper

8-15 garlic cloves, smashed with side of knife

4 bay leaves

2 tbsp black peppercorns

2-3 Thai bird chiles or other small hot peppers (optional)

2-3 lb skin-on, bone-in chicken thighs/breasts

Directions

In a mixing bowl, mix soy sauce, rice vinegar, black pepper, and brown sugar until dissolved. Add all remaining ingredients, then chicken (skin side up), cover, and marinade at least 2 hours in fridge.

Sear chicken in batches on both sides until thoroughly browned, then add reserved marinade to pan. Simmer covered on low heat for 25 minutes, then uncover, increase heat slightly, and continue simmering until cooked through, about another 20 minutes.

Shred in mixing bowl, add back to sauce, and serve with rice.

Notes

With chicken breasts, use two, skin-on. Braise ~37 min, then remove lid and reduce for ~7 more min.