Chicken Adobo

• ​8 bone-in chicken thighs, with skin
• 5 cloves garlic, minced
• 2/3 cup apple cider vinegar

• ​1/3 cup soy sauce
• 1 tsp whole black peppercorns
• 2 bay leaves

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1. Lay chicken into hot oil, skin-side down, until browned on each side
2. Remove chicken and saute garlic until lightly brown and fragrant
3. Deglaze with soy and vinegar
4. Stir in rest of  ingredients, return chicken to the pan, and bring to gentle simmer
5. Cover and cook for 20 minutes
6. Uncover, increase heat and thicken, basting chicken occasionally
7. Remove bay leaves and serve over white rice.
8. Drizzle chicken and rice with sauce.