Chicken Adobo

In a gallon zip-top bag or large pan, combine the salt, smashed garlic, bay leaves, peppercorns, soy sauce, vinegar, honey, and Worcestershire sauce.

Add the chicken to the bag, squeeze out excess air, and move everything around so the chicken is coated in the sauce.

Place the sealed bag on one side inside a pan (a 9×13 works well) and refrigerate for 2 hours, flipping halfway through so the chicken marinates evenly. You can also marinate overnight.

Remove the marinated chicken from the fridge.

Heat a large skillet with high sides over medium-high heat. Add the oil and heat for 1 minute.

Add the chicken pieces without the liquid, reserving the marinade. Place skin side down and cook for 8–10 minutes until golden and crisp. Flip and cook for 2 minutes more. Transfer chicken to a plate.

Add the sliced onions to the empty pan and sauté over medium heat for about 5 minutes.

Pour the reserved marinade, including the garlic and bay leaves, into the pan along with the water. Bring to a simmer and scrape any browned bits from the bottom of the pan.

Return the chicken to the pan, skin side down. Bring to a simmer over medium-high heat, then reduce to low, cover, and cook for 10 minutes.

Uncover the pan and flip the chicken so the skin side is facing up. Simmer uncovered over medium-low heat for 15–20 minutes, until the chicken reaches 165–175°F on an instant-read thermometer.

Turn off the heat, remove the bay leaves, and sprinkle with sliced scallions.

Serve with white rice and plenty of sauce.