Classic Chicken Thighs Adobo with Garlicky Baby Bok Choy

Ingredients

• 1½ lb Chicken Thighs
• ⅓ cup soy sauce
• ⅓ cup cane or white vinegar
• 8 cloves garlic, smashed
• 3 bay leaves
• 1 tsp whole black peppercorns, cracked
• 1 tbsp oil
• 1 tsp brown sugar
• 2 heads Baby Bok Choy, halved
• Cooked white rice, for serving

Method

1. Marinate the Chicken Thighs in the soy sauce, half the garlic, bay leaves, and peppercorns for 20 minutes if time allows.
2. Brown the Chicken Thighs in oil in a heavy pot over medium-high, reserving the marinade. Add the remaining garlic and let it toast in the fat.
3. Pour in the marinade, vinegar, sugar, and ½ cup water. Do not stir until it boils — letting the vinegar cook out unstirred is the adobo law. Cover and simmer 30–35 minutes until fork-tender (165°F minimum for poultry).
4. Uncover and reduce the sauce until it turns glossy and clings to the meat, spooning it over as it thickens.
5. Steam the Baby Bok Choy on top of the pot for the last 4 minutes, then serve everything over rice with extra sauce.