Adobo is a popular and ingenious Philippine cooking method begun by marinating the meat, simmering it in the marinade, and then frying it until crisp. Coconut vinegar gives this authentic flavor, but apple cider vinegar also works well. You’ll want to use a splatter screen and wear long sleeves for frying the coated thighs, which will erupt in a storm of popping and spewing when they hit the hot oil. If there’s any sauce leftover,

don’t let it go to waste: use it as a dip for good bread.

1¼ cups coconut vinegar or apple cider vinegar

⅓ cup soy sauce

⅓ cup chicken broth

8 cloves garlic, minced

1 tablespoon freshly ground black pepper

1 teaspoon sugar

2 bay leaves

8 skin-on, bone-in chicken thighs (about 4 pounds)

Coconut oil, for frying

Steamed rice, for serving