Chicken Adobo

On a cutting board, place the

Chicken legs and/or thighs

Season with the

Sea salt

Freshly ground black pepper

2. In a medium pot set over medium heat, add the

Grapeseed oil

Heat the oil until it shimmers, about 2 minutes, then add the seasoned chicken skin-side down. Cook until the chicken is golden brown, about 10 minutes. Use the tongs to turn the chicken pieces over and brown the other side, about 10 minutes more. Transfer the chicken to a paper towel-lined plate. Discard all but 1 tablespoon of fat from the pot and return the pot to the heat. Add the

Chopped yellow onion

Cook, using the wooden spoon to stir the onion often, until it is translucent, about 5 minutes. Add the

Chopped garlic

Chopped ginger

Ground cinnamon

Cook, stirring constantly, until fragrant, about 30 seconds. Then return the browned chicken to the pot along with the

Chicken broth

Bay leaves

Brown sugar

Oyster sauce

Dark soy sauce

Cane vinegar

Bring the liquid to a simmer, reduce the heat to medium-low and cook until the chicken is cooked through and tender, about 30 minutes.

3. Use the slotted spoon to transfer the chicken to a serving dish. Increase the heat to medium-high and bring the broth to a simmer. Cook, whisking occasionally with the whisk, until the liquid is reduced by three-quarters and is the consistency of gravy, about 20 minutes. Return the chicken to the pot and ladle the sauce over the chicken. Sprinkle with

Chopped chives

Sweet red chile rings (if using)