Adobong Manok (Classic Chicken Adobo with Jasmine Rice)

Marinate the diced chicken breast in a mixture of soy sauce, cane vinegar, crushed garlic, and whole black peppercorns for 20 minutes.

Heat a heavy-bottomed pan over medium-high heat. Sear the chicken pieces until golden brown, then pour in the remaining marinade and a splash of water.

Lower the heat to a simmer, add a bay leaf, and cover. Braise for 10-12 minutes until the chicken is tender and the sauce has reduced to a glossy, dark, savory glaze.

Meanwhile, steam the broccoli until bright green and crisp-tender.

Serve the adobo over a generous bed of warm jasmine rice, drizzling the reduced glaze over both. Place the steamed broccoli on the side to provide a fresh, earthy contrast to the deep, tangy flavors of the adobo.