Adobong Manok (Traditional Filipino Chicken Braise with Jasmine Rice)

In a heavy-bottomed pan, heat the olive oil over medium-high heat. Add the chicken breast pieces and sear until the skin is golden brown and renders its fat.

Add crushed garlic cloves and whole black peppercorns to the pan, sautéing until the garlic is fragrant and lightly toasted.

Pour in a mixture of 3 parts cane vinegar and 1 part soy sauce. Add a dried bay leaf. Bring to a gentle boil, then lower the heat to a simmer.

Cover and braise for 12–15 minutes until the chicken is tender and fully cooked through. Uncover, add the palm sugar, and increase heat to reduce the sauce until it becomes a glossy, sticky glaze that coats the chicken.

In the final 5 minutes, toss the broccoli florets directly into the pan with the chicken to steam-cook in the aromatic braising liquid until tender-crisp.

Plate the chicken and glazed broccoli over a generous mound of steamed jasmine rice. Spoon the remaining reduction over the top. Garnish with fresh spring onions if desired.