Chicken Adobo Rice Bowl

Instructions

1. Marinate the chicken
   In a large bowl, combine soy sauce, vinegar, water, minced garlic, bay leaves, peppercorns, and brown sugar. Add chicken thighs and turn to coat. Cover and refrigerate for at least 30 minutes, or overnight for best flavor.
2. Cook the rice
   Rinse the jasmine rice until water runs clear. Add to a rice cooker with 3 cups of water and cook according to manufacturer's instructions. Alternatively, cook on stovetop by bringing to a boil, then reducing heat to low and simmering covered for 15 minutes until water is absorbed.
3. Prepare the adobo
   Heat vegetable oil in a large, deep skillet over medium-high heat. Remove chicken from marinade (reserving the marinade) and place skin-side down in the hot pan. Sear until golden brown, about 5 minutes per side.
4. Simmer the chicken
   Pour the reserved marinade into the skillet with the chicken. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, until chicken is tender and fully cooked through.
5. Reduce the sauce
   Once chicken is cooked, remove it from the sauce and set aside. Increase heat to medium-high and reduce the sauce until it thickens slightly, about 5-7 minutes. Remove bay leaves and strain sauce if desired for a smoother texture.
6. Prepare the chicken
   When cool enough to handle, remove bones from chicken (if desired) and slice or shred the meat. Return chicken to the reduced sauce and toss to coat thoroughly.
7. Assemble the bowls
   Divide the cooked rice among four bowls. Top each with a portion of the chicken adobo and spoon extra sauce over the top. Garnish with sliced green onions and add half a hard-boiled egg and cucumber slices on the side if using.