Chicken Adobo

3 bay leaves: Adds earthy and aromatic flavor.
4 tsp whole black peppercorns: Provides a subtle spicy kick.
1 tbsp neutral oil: Used for browning the chicken; opt for vegetable or canola oil.
1.5 lbs bone-in, skin-on chicken thighs and 1.5 lbs skin-on chicken wings/drumettes: The star ingredients that make this dish hearty and flavorful.
½ cup apple cider vinegar: Balances the dish with a tangy edge.
½ cup shoyu (soy sauce): Adds savory depth and umami.
½ cup lager beer: Provides a subtle malty sweetness and tenderizes the chicken.
1 tbsp brown sugar: Rounds out the flavors with a touch of sweetness.
5 garlic cloves, peeled and smashed: Infuses the dish with robust flavor.

Toast the Spices:
Heat a Dutch oven over medium heat. Add bay leaves and peppercorns, toasting until fragrant and the bay leaves appear glossy (3–4 minutes). Remove the spices and crush ¾ of the peppercorns using a mortar and pestle.
Brown the Chicken:
- Add oil to the Dutch oven and heat over medium.
- Brown the chicken in batches, skin-side down, until golden and the fat renders (6–8 minutes per batch). Wiggle the chicken occasionally to prevent sticking.
- Transfer browned chicken to a plate and pour out all but 1 tbsp of oil.
Build the Sauce:
- Return the pot to low heat and add vinegar, soy sauce, beer, brown sugar, garlic, bay leaves, and peppercorns.
- Stir and cook for 2 minutes to meld the flavors.
Cook the Chicken:
- Return the chicken (and its juices) to the pot.
- Increase heat to medium-high to bring the mixture to a low boil, then reduce to medium-low.
- Cover and cook for 45 minutes, flipping the chicken halfway through.
Finish the Dish:
- Uncover and simmer for another 15 minutes.
- Remove the chicken and place skin-side up on a baking sheet.
- Turn the heat to high and reduce the sauce by half (about 5–6 minutes).

Meat Alternatives: Use pork shoulder or boneless chicken thighs for a different texture.
Spicy Kick: Add red chili flakes or fresh chili peppers for a spicier version.
Sweet Twist: Replace brown sugar with honey or maple syrup for a deeper sweetness.
Herb Infusion: Add fresh thyme or rosemary for an herbal note.

Ensure Crisp Skin: When browning, make sure the chicken is dry and the oil is hot to get a crispy skin.
Even Cooking: Flip the chicken halfway during the simmering process to ensure even cooking.
Deglaze Properly: Scrape the browned bits from the bottom of the pot when adding liquid for added flavor.
Serving Suggestion: Serve the chicken over steamed rice to soak up the rich sauce.
Storage: Leftovers taste even better as the flavors develop. Store in an airtight container for up to 3 days.

This dish is a delicious blend of savory, tangy, and slightly sweet flavors, making it perfect for weeknight dinners or special occasions!