Adobo Chicken Grain Bowl

Pat chicken pieces dry with paper towels. Season lightly with salt and black pepper.

Prepare your choice of cooked grain; if not already prepared, cook according to package directions and keep warm.

Chop or slice fresh vegetables into bite-sized pieces; set aside.

Heat a large Dutch oven or braising pot over medium-high heat. Working in batches if needed, brown chicken pieces skin-side down for 4–5 minutes per side until golden; transfer to a plate.

Pour off excess fat, leaving about 1 tablespoon in the pot. Add minced garlic and cook for 1 minute until fragrant.

Pour in white vinegar and soy sauce, scraping the bottom of the pot to release browned bits. Add bay leaves and whole black peppercorns; stir to combine.

Return chicken pieces to the pot, nestling them into the liquid. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise for 30–35 minutes until chicken is fork-tender and sauce has reduced slightly.

In the final 10 minutes of braising, add chopped fresh vegetables to the pot and stir gently; cook until tender-crisp.

Divide warm cooked grain among serving bowls. Top each with braised chicken, vegetables, and sauce from the pot.

Garnish with sliced green onions and sesame seeds. Serve warm.