This is a delicious Filipino recipe found on the rasamalaysia web site. My advice is to be careful not to overcook the chicken thighs because they will be dry if overcooked. I only use only four chicken thighs for the family id four and I cut the meat off the chicken thighs for little kids.
You Will Need:
1/4 cup soy sauce 1/3 cup distilled white vinegar 4 cloves garlic, smashed with the side of a knife and peeled 3/4 teaspoon whole black peppercorns 1 bay leaf 4 skin-on, bone-in chicken thighs
What to Do:
1. Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan.
2. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes.
3. Turn the chicken over, and then cover and simmer for another 10 minutes.
4. Uncover the pan, and then increase the heat to high and return the sauce to a boil.
5. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes.
6. Serve with steamed rice and vegetable of choice.
References:
Recipe from rasamalaysia Photo by Stephanie Felzenberg
bethebestnanny.com 
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