Adobo chicken

Ingredients:

½ cup reduced-sodium soy sauce

1 tablespoon light brown sugar

6 cloves garlic, smashed 

¼ teaspoon black pepper

2 tablespoons canola oil

6 bone-in, skin-on chicken thighs (about 2½ -3 pounds)

4 skin-on chicken drumsticks (about 1½ pounds)

5 bay leaves 

¾ cup distilled white vinegar or cane vinegar

1 green onion, thinly sliced 

Instructions: 

In a large bowl whisk together the soy sauce, sugar, garlic and peppercorns. Add the chicken to the bowl and turn to coat the chicken. Let marinate for at least 30 minutes and up to overnight.

Heat a 7-quart Dutch oven over medium heat, add the oil and heat through. Add the chicken thighs skin side down and drumsticks to the pot. Sear, until golden brown, about 5 minutes. Flip the chicken then pour the marinade into the pot as well as the bay leaves and simmer for 15 minutes. Add the vinegar then lower the heat to medium-low and cover the Dutch oven, cooking until the chicken is completely cooked through, about 20 to 25 minutes. 

Remove the chicken from pot and set aside. Continue to cook the sauce until syrupy and reduced, about 10 minutes. Return the chicken to the sauce and top with green onions. 

Serve chicken over rice.