Ingredients

• 2 tablespoons extra-virgin olive oil (EVOO)
• 8 pieces bone-in, skin-on chicken, 4 meaty drums and 4 thighs
• 1 tablespoon coarse black pepper
• 2 jalapeño peppers, stemmed and very thinly sliced into rounds
• 1 bulb garlic, crushed and skins removed
• ¾ cup white vinegar or sherry vinegar
• ¾ cup soy sauce or tamari
• 2 tablespoons pourable light-brown sugar
• 4-5 large bay leaves, fresh
• 1 cup chicken bone broth
• 1 cup water
• 4-5 cloves garlic, crushed
• 1 ¼ cups white rice
• 2 tablespoons toasted sesame seeds, for garnish
• Finely chopped cilantro or parsley, for garnish
• Sliced scallions, for garnish

Directions

Heat a dutch oven over medium-high heat, add EVOO, 2 turns of the pan, add chicken skin-side down and brown 10 minutes, turning occasionally. Remove chicken to plate. 

Add pepper, 1 sliced jalapeño and garlic to pan, stir a minute. Add vinegar, soy and sugar, bay leaves, bring to boil, add back chicken, lower heat to simmer and cover 30-35 minutes.

For rice, bring bone broth and water to boil, add garlic and rice, cover and cook 15-18 minutes over low heat, remove from heat, fluff with fork.

Remove chicken to platter, cover with foil and reduce sauce 5 minutes over medium-high heat, return chicken to pan and coat, remove from heat.  

Serve chicken on a bed of rice and top with thinly sliced remaining jalapeño pepper and cilantro or parsley and scallions and sesame seeds.