Chicken Adobo

Directions

1. 1
   Pat chicken dry.
2. 2
   Coarsely chop garlic.
3. 3
   In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, about 8 minutes for each batch.
4. 4
   With tongs transfer chicken as browned to a plate.
5. 5
   Pour off all but 1 tablespoon fat from skillet and in remaining fat cook garlic over moderately low heat, stirring, until golden.
6. 6
   Add vinegar, soy sauce, peppercorns, bay leaf, and chicken, with any juices that have accumulated on plate, and simmer, covered, 15 minutes.
7. 7
   Remove lid and cook mixture over moderately low heat, turning chicken occasionally, until sauce is thickened and coats chicken, about 15 minutes.
8. 8
   Serve chicken with rice.