Serves 4

Adapted from Food 52

• 4 skin-on, bone-in chicken thighs (about 1½ -2 pounds)

• ¼ cup soy sauce, plus ⅔ cup

• Pepper, to taste

• 2 tablespoon olive oil

• ⅔ cup unseasoned rice vinegar

• ¼ tablespoon brown sugar

• 10 cloves garlic, minced

• 2 bay leaves

• 1 tablespoon jalapeno, diced

• Water

• Rice, for serving

• Green onions, for garnish

1. In a medium bowl or container, mix ¼ cup soy sauce with no more than ½ teaspoon black pepper. Add chicken thighs in and mix everything together well. Leave the chicken out but set aside. Heat the oven to 350° F.

2. Heat a Dutch oven, or large oven-safe cooking pot, over medium-high heat. As the pot heats up, add the olive oil. Drain the soy sauce marinade from the chicken and place the chicken in the pot, skin-side down, until the skin starts to brown and get crispy, about 5-10 minutes. 

3. Flip the chicken skin-side up. Add the remaining soy sauce, rice vinegar, brown sugar, garlic, 1 tablespoon black pepper, bay leaves, jalapenos, and ¼ cup of water. Bring everything to a simmer.

4. Cover the Dutch oven and transfer to the oven. Cook the chicken until it's fully cooked, about 45 minutes. Be aware, the cooking time might change depending on the size of your chicken.

5. Remove the lid and continue to braise in the oven, uncovered, for about 15-20 minutes, or until the meat is very tender and the liquid has reduced to a sauce. Remove the pot from the oven and skim the surface to remove any excess fat that as accumulated.

6. Serve over rice and garnish with green onions.

7. Enjoy!