The name of this classic Filipino dish comes from the Spanish adobo, referring to a pickling sauce of olive oil, vinegar and spices. Filipino Adobo is not a dish of Spanish or Mexican derivation but a native dish given a Spanish name by the Spaniards who recognized it as something similar to their own when they colonized the islands.

For the chicken:
1 1/2 pounds chicken thighs, skin-on, bone-in
1/3 cup soy sauce
5 tablespoons white vinegar
6 garlic cloves, smashed
3 bay leaves
1 tablespoon vegetable oil
1 cup chicken broth
3 tablespoons brown sugar
1 tablespoon whole black peppercorns, gently crushed in a mortar and pestle or with the side of a knife
4 scallions, sliced for garnish

For the rice:
1 tablespoon butter
1 cup long grain rice
2 cups water
½ teaspoon salt

Put the chicken in a baking dish and add the soy sauce, vinegar, garlic and bay leaves. Cover and refrigerator for at least 2 hours or overnight. Bring to room temperature before cooking.

Remove chicken from marinade (reserve the marinade) and pat dry with paper towels.

Heat oil in a large skillet over medium-high heat. Once hot, place the chicken, skin side down, in the pan. Cook over medium-high heat, undisturbed, until fat starts to render and the chicken is golden brown, about 5 minutes. Flip the chicken and cook for 3 minutes. Be careful not to overcrowd the chicken or it will steam and not brown. Remove the chicken from the pan.

Remove the excess fat from the pan and carefully add the reserved marinade along with the garlic and bay leaves, brown sugar and peppercorns. Bring to a simmer, scraping up any brown bits on the bottom of the pan.

Return chicken and its juices to the pan with the skin side down. Add enough broth or water to cover by half, bring to a simmer, cover and simmer until tender, about 30 minutes.

While the chicken is simmering, prepare the rice, melt butter in a saucepan. Add rice and sauté briefly. Add water and salt and bring to a boil. Lower the heat, cover, and reduce to a simmer. Cook until all of the liquid is absorbed, about 20 minutes.

Flip the chicken, cover, and cook for another 30 minutes or until its internal temperature is 165º F. If the sauce is not sufficiently reduced, set the chicken aside, cover to keep warm, and continue to reduce until thickened.

Return the chicken to the pan and coat with the sauce. Serve with white rice and garnish with sliced scallions.

Serves 4