Name: Chicken Adobo with Jasmine Rice
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 2 tablespoons vegetable oil, for searing; 4 garlic cloves, roughly chopped; 4 chicken thighs, bone-in, skin on; 1 teaspoon freshly ground black pepper; 3/4 cup dark mushroom soy sauce, such as Pearl River Bridge; 1/4 cup oyster sauce; 1 1/2 cups sugar cane vinegar; 2 fresh bay leaves (dried if fresh is unavailable); Jasmine Rice, recipe follows; 2 cups rice, rinsed and drained; About 3 1/2 cups water

Directions

In a large heavy-bottom saucepan with a lid, heat the oil over high heat for about 2 minutes. Add the garlic and cook until fragrant, 10 seconds. Using tongs, carefully add the chicken thighs and cook until caramelized on all sides, turning once.
Season the chicken liberally with the pepper. Add in the dark mushroom soy sauce and oyster sauce, tossing to coat the chicken thoroughly. Cook until fragrant and the sauces start to caramelize on the bottom of the pan, 2 to 3 minutes.
Drizzle in the sugar cane vinegar along with the bay leaves, stirring to release the caramelized bits on the bottom of the pan. Cover with a lid and bring to a rolling boil for about 5 minutes. Reduce the heat to medium low, cover and cook until chicken is tender and begins to fall off the bone, 30 to 40 minutes.
Remove from the heat, rest for a few minutes and serve over a heaping serving of Jasmine Rice, garnishing with a ladleful of the braising liquid.

Jasmine Rice:

Place the rinsed rice in a medium saucepan, spread out to an even layer and cover with enough water until it reaches the first knuckle of your index finger. Bring to a boil, cover and reduce the heat to a simmer. Cook until the rice is fluffed, about 20 minutes.