Ingredients
Marinated chicken
- 2 pounds bone-in, skin-on chicken leg quarters (or thighs and drumsticks)
- 1/2 cup soy sauce
- 1/2 cup datu puti cane vinegar (see Note) or distilled white vinegar
- 6 garlic cloves, minced
- 3 dried bay leaves
- 1 teaspoon black peppercorns
Adobo
- 1 tablespoon avocado or other neutral oil
- 1 medium yellow onion, diced
- 2 tablespoons dark brown sugar, packed
- 1 cup water
- 1 pound long beans or green beans, trimmed and cut into 1 1/2-inch pieces
- Steamed jasmine rice, for serving
- Green onions, for garnish
Instructions
- In a large bowl, combine the chicken, soy sauce, vinegar, garlic, bay leaves, and peppercorns. Cover and refrigerate to marinate for at least 30 minutes or up to overnight.
- In a large Dutch oven, deep ovenproof sauté pan, or braiser, warm the oil over medium-high heat until hot. Reserving the marinade, add the chicken to the pan and sear until golden brown, about 1 minute per side. (You’re just browning, not cooking through.) Transfer to a plate and set aside.
- In the same pan, over medium heat, cook the onion until fragrant and softened, about 3 minutes.
- Return the chicken to the pan skin-side down. Stir in the reserved marinade, brown sugar, and water. Bring to a boil. Turn down the heat to medium-low and simmer, uncovered, until the chicken is cooked through, the sauce has reduced and thickened slightly, and the meat pulls easily from the bone, about 30 minutes, flipping the chicken halfway through.
- Preheat the oven to broil, with the oven rack positioned about 6 inches from the top. Place a wire rack over a sheet pan.
- Transfer the chicken, skin-side up, to the rack on the sheet pan and broil until golden and crisp, 4 to 5 minutes. Keep a close eye so the chicken doesn’t burn.
- Meanwhile, increase the heat under the sauce to medium-high and simmer until reduced, glossy, and concentrated, about 5 minutes. Add the long beans and cook until bright green and just tender, 4 to 5 minutes.
- Spoon the rice onto plates. Top with the beans and sauce, then place a piece of chicken on top. Garnish with green onions.