Chicken Adobo With Rice

• 2 pounds bone-in chicken thighs or drumsticks
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1/2 cup white or apple cider vinegar
• 1/2 cup soy sauce
• 1/2 cup water
• 2 teaspoons whole black peppercorns
• 3 dried bay leaves
• 5 cloves garlic, finely chopped
• 1 bunch scallions, chopped (optional)

1. Rinse chicken thighs and pat dry. In a large bowl, place chicken and sprinkle with salt, black pepper and garlic powder, turning to coat each piece thoroughly.
2. In a Dutch oven or deep cast iron skillet over medium-high heat, heat the oil until it shimmers. Place the chicken thighs or drumsticks in a single layer in the skillet, working in batches if necessary, and fry for three minutes until golden brown. Turn, and fry another three minutes. Remove the chicken from the pan and turn the heat down to medium.
3. Pour in the vinegar, soy sauce, water, peppercorns, bay leaves, and garlic. Bring to a boil. Add the chicken back into the pot and cook slowly, covered for 45 minutes or until so tender that the chicken meat falls off the bone.
4. Pour over rice, garnish with scallions.

chicken, salt, ground black pepper, garlic, olive oil, white, soy sauce, water, whole black peppercorns, bay leaves, garlic, scallions

Taken from food52.com/recipes/26686-chicken-adobo-with-rice (may not work)