Chicken Adobo Bowl

Instructions

1. Marinate the chicken
   In a large bowl, combine soy sauce, vinegar, 6 cloves of minced garlic, peppercorns, bay leaves, and brown sugar. Add chicken thighs, turning to coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
2. Prepare the chicken adobo
   Transfer the chicken and marinade to a large pot. Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 30-35 minutes until chicken is tender and fully cooked.
3. Crisp the chicken (optional)
   For extra texture, heat 1 tablespoon oil in a large skillet over medium-high heat. Remove chicken from the sauce and brown in the skillet, skin-side down, for 3-4 minutes until crispy. Return to the sauce briefly to coat.
4. Reduce the sauce
   Increase heat to medium-high and simmer the sauce uncovered for about 5-7 minutes until it thickens slightly. Remove bay leaves and set sauce aside.
5. Prepare garlic rice
   In a medium pot, heat 1 tablespoon oil over medium heat. Add remaining 2 cloves of minced garlic and sauté until fragrant, about 30 seconds. Add rice and stir to coat with oil. Add water, bring to a boil, then reduce heat to low. Cover and cook for 15-18 minutes until water is absorbed and rice is tender.
6. Assemble the bowls
   Divide the garlic rice among four bowls. Place chicken thighs on top of the rice and drizzle with adobo sauce. Arrange cucumber slices on the side and garnish with green onions and cilantro. Serve with lime wedges for squeezing over the dish.