Andrew's Filipino Chicken

For 2lbs of chicken thighs use:

3/4 cup of white vinegar
1/2 cup of soy sauce (I prefer low sodium)
2 bay leaves
6 good cloves of garlic smashed
black pepper
2 tablespoons vegetable oil

Pour the oil into the pot and heat, add the smashed garlic. Then add the chicken, skin side down, into the oil. 
Add the soy sauce and vinegar. 
Sprinkle on some black pepper and add bay leaves. 
Cover and cook low and slow until the liquid has reduced. 
You should remove lid after 30 min or so to help it reduce faster.

If using jasmine/ asia rice, make sure that you wash the rice before cooking it.