Chicken adobo

Ingredients:

• 2/3 cup apple cider vinegar
• 1/4 cup soy sauce
• 2 tablespoons light brown sugar
• 1 teaspoon black peppercorns
• A large pinch of red pepper flakes
• 4 cloves garlic, crushed
• 2 bay leaves
• 8 chicken drumsticks (1-1.2 kg total)
• 1 green onion, thinly sliced
• Boiled rice, for serving

Preparation:

1. Combine vinegar, soy sauce, sugar, peppercorns, red pepper, garlic, bay leaf, and 0.5 cups of water in a large zip-lock plastic bag. Seal and shake to distribute the ingredients evenly and dissolve the sugar.
2. Open the bag, add the chicken, and reseal. Shake to distribute the marinade over the chicken. Refrigerate for at least 2 hours or overnight.
3. Position the oven rack on the top shelf and preheat the oven to broil. Line a baking sheet with foil.
4. Pour everything from the bag into a large Dutch oven or saucepan and arrange the chicken in a single layer. Bring to a boil over high heat; cover, reduce heat to low, and simmer, turning the legs occasionally, until the chicken is tender and the internal temperature reaches 165°F (74°C) in the deepest part of the leg, 25-30 minutes. Remove the lid and transfer the chicken to the prepared baking sheet.
5. Increase the heat and bring the remaining liquid in the saucepan to a boil. Cook until it has evaporated and is slightly thinner than maple syrup, 7-9 minutes. Strain the sauce and discard the solids.
6. Meanwhile, broil the chicken until browned in spots, turning once, about 3-4 minutes per side. Transfer to a shallow bowl and pour the sauce over it. Sprinkle with green onions and serve with rice.