Adobo blanco

Season the chicken thighs liberally with salt and black pepper and lay them skin-side down in a large, nonstick pan. Sprinkle in the garlic and peppercorns and turn the heat up to medium. Let fry for about 10 minutes until the skins are browned and the garlic lightly toasted.

Flip the chicken thighs over. Add the vinegar and enough cold water to just cover the chicken. Slide in the bay leaves and put on a cover. Let cook for 10 minutes.

Remove the cover and continue simmering for another 10 minutes to finish cooking the chicken and concentrate the sauce. Serve with freshly steamed rice, or better yet, garlic fried rice