Chicken Adobo

Ingredients:

3 bay leaves
4 teaspoons whole black pepper
1 tablespoon neutral oil
1.5 pounds bone-in/skin-on chicken thighs, 1.5 pounds skin-on chicken wings/dram
1/2 cup apple cider vinegar
2 cups soy sauce
1/2 cup lager
1 tablespoon brown sugar
5 garlic cloves, peeled and crushed

Chicken Adobo

Method:

In a Dutch oven over medium heat, toast the bay leaves and peppercorns until fragrant. You will get a nice glow (3-4 minutes).
Remove the spices and crush 3/4 of the peppercorns in a mortar.
Pour oil into a Dutch oven and fry the chicken, skin side down, in batches until golden brown and fatty (6 to 8 minutes).
Shake the chicken occasionally to prevent the skin from sticking. Process each piece, placing the whole chicken on a plate. Once done, pour in all but 1 tablespoon of oil.
Return the pot to the stove over low heat and add the vinegar, soy sauce, beer, brown sugar, garlic, bay leaf, and pepper. Stir and cook for 2 minutes.
Add the chicken and pan juices and bring to a boil over medium heat. Reduce heat to medium, cover, and simmer for 45 minutes, turning the chicken halfway through.
Remove lid and simmer for 15 minutes. Remove the chicken and place it on a baking sheet, skin side up.
Increase the heat and wait until the sauce reduces by half (5-6 minutes).