Chicken Adobo

Ingredients

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

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

170ml light soy sauce

100ml rice vinegar

1.5 tbsp brown sugar

8-15 garlic cloves, smashed with side of knife

4 bay leaves

1 tbsp black peppercorns

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

A few turns of freshly ground black pepper

Directions

In a 2 cup Pyrex measuring flask or small mixing bowl, mix soy sauce, rice vinegar, and brown sugar until dissolved. Sear chicken in batches on both sides until thoroughly browned, then add soy sauce-sugar-vinegar mixture and add all remaining ingredients.

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

Using chicken breasts will take less time, check frequently for doneness.