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Ingredients
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Protein and aromatics
Braising liquids
Seasoning and finishing
Method
Prep and marinate
- 1
Marinate chicken
In a large bowl, whisk together soy sauce, white vinegar, minced garlic, bay leaves, whole peppercorns, granulated sugar, and salt. Add the chicken thighs to the bowl, turning to coat. Cover and refrigerate for 20–30 minutes to let the flavors mingle.
- 2
Prep aromatics
While the chicken marinates, peel and thinly slice the onion and have it ready for sautéing.
Brown and braise
- 3
Brown the chicken
Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot over medium-high heat. Remove chicken from marinade (reserve marinade) and pat dry. Sear the chicken thighs in batches until deeply browned on all sides, about 4–6 minutes per side. Transfer browned chicken to a plate.
- 4
- 5
Add liquids and simmer
Pour the reserved marinade into the pot along with 1 cup of water. Bring to a gentle simmer, scraping up any browned bits.
- 6
Braise chicken
Return the browned chicken to the pot. Add the bay leaves and peppercorns. Cover and simmer on low heat for 25–35 minutes, until the chicken is cooked through and the sauce has thickened slightly.
Finish and serve
- 7
Season to taste
Remove from heat. Taste the sauce and season with additional salt or a splash of vinegar if you prefer more acidity.
- 8
Serve
Divide the chicken and sauce over steamed white rice. Spoon extra sauce over the chicken. If you like a thicker sauce, simmer uncovered for a few more minutes to reduce.