Chicken Adobo

• 1kg bone-in, skin-on chicken thighs
• 80ml soy sauce
• 1 head garlic (about 10 cloves), smashed
• 1 tsp black peppercorns, cracked
• 1 tbsp neutral oil
• 120ml cane or white vinegar
• 250ml water
• 3 bay leaves
• 1 tbsp brown sugar (optional)
• Sliced spring onion, to serve

Toss the chicken with the soy, garlic and pepper.

Lift the chicken out of the marinade (keep it) and pat dry. Sear skin side down in the oil until golden.

Pour in the marinade, vinegar, water and bay leaves. Bring to the boil and don't stir, so the vinegar's harshness cooks off.

Cover and simmer gently until the chicken is tender.

Uncover, stir in the sugar if using, and simmer until the sauce is glossy and slightly thickened.

Scatter with spring onion and serve with rice.