This is the national dish of the Phillipines.
1/2 cup Bragg’s apple cider vinegar
1/4 cup Bragg’s Liquid Aminos or gluten-free soy sauce
1/3 cup of water
6 cloves garlic-roughly cut
1 small yellow onion
Ground black pepper or peppercorn
2 bay leaves
Green onions on top
6 skin-on, bone-in chicken thighs
Cooked brown rice or jasmine rice
Marinade chicken thighs in apple cider, liquid aminos, pepper and bay leaves for at least 30 minutes. I let mine marinade for six hours.
In a non-stick pan, sautee the yellow onion and garlic until for a few minutes. Push to the mixture to the side of the pan, and remove the thighs from the marinade and put them skin side down in the pan. Turn the heat up and brown the thighs on both sides. Lower the heat and add the marinade juice and let cook for twenty minutes. Flip the meat and let it cook for another ten minutes. Turn heat up and let liquid reduce. Now it’s ready to serve over a bed of rice. I add a little cilantro and green onion on top.