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By: @basically @yungbludlau
-1 head of garlic
-2 green chiles (such as serrano or jalapeño), divided
-4 bone-in, skin-on chicken thighs and 4 drumsticks, or 4 whole chicken legs
-1 tablespoon vegetable oil
-¾ cup distilled white vinegar
-¾ cup soy sauce (not low sodium)
-5 dried bay leaves
-1 tablespoon light or dark brown sugar
-Freshly ground black pepper
-1 cup uncooked white rice, preferably short grain
Without separating or peeling the cloves, cut entire head of garlic in half through the “equator”. Slice 1 green chile.
Place legs skin side up on top on cutting board. You’re going to split the legs into thighs and drumsticks. Wiggle drumstick so you can see the joint connecting the thigh and drumstick. Slice down with your knife crosswise between the two, aiming for the joint, until you hit bone. Grasp leg with thigh in one hand and drumstick in the other and break the joint, then cut the rest of the way through with your knife. Repeat with remaining legs.
Heat 1 Tbsp. vegetable oil in a large Dutch oven over medium. Add chicken skin side down and cook, lifting pieces with tongs once or twice toward the end to let hot fat flow underneath, until fat is rendered and skin is crisp and golden brown, 7–10 minutes. Transfer skin side up to a plate.
Add ¾ cup vinegar, ¾ cup soy sauce, 1 Tbsp. brown sugar, 5 bay leaves, and reserved garlic and sliced chile to Dutch oven. Bring to a simmer, then reduce heat to low, stirring to dissolve sugar. Season generously with pepper.
Return chicken to pot skin side up. Cover and cook chicken very gently, adjusting heat to maintain a bare simmer and turning pieces once, until meat is very tender and pulling away from bone, 35–40 minutes.
Cook 1 cup rice in medium pot according to package directions.
Transfer chicken to a clean plate. Increase heat to medium high and boil braising liquid, shaking pot often, until liquid has formed a rich sauce thick enough to coat the back of a spoon, about 5 minutes. Remove pot from heat and return chicken to pot, turning to coat in sauce.
Serve chicken and sauce over rice.