Adobo-Style Gherkin Chickens

Ingredients:

• 1 cup jasmine rice
• 2 gherkins (700–800 g each)
• 1/4 cup canola oil
• 1 large onion, thinly sliced
• 5 crushed cloves of garlic
• 2/3 cup lightly salted soy sauce
• 1/4 cup sugar
• 0.5 tsp black peppercorns
• 2 bay leaves
• 2 bunches green onions, chopped
• 1/4 cup white vinegar

Preparation:

1. Cook the rice according to package directions. Meanwhile, using kitchen shears, cut the chicken in half, cutting lengthwise down one side of the breast; season with salt and pepper. Heat the canola oil in a large Dutch oven or saucepan over high heat. Add the chicken skin-side down and cook until golden brown, about 5 minutes. Remove and set aside.
2. Drain most of the fat from the pan, reserving about 2 tablespoons. Add the onion and garlic; cook, stirring, until the onion is translucent, about 5 minutes. Return the chicken to the pan, skin side up; add 2 cups water, soy sauce, sugar, peppercorns, and bay leaf. Bring to a simmer. Place the green onions on top of the chicken; cover and cook until the onion is soft and the chicken is cooked through, about 10 minutes.
3. Remove the lid from the pan and add the vinegar (do not stir). Cook, uncovered, until the liquid has reduced by about two-thirds, 8–10 minutes. Remove the chicken and green onions; discard the bay leaves from the sauce. Serve with rice.