Step 1

Mix the garlic, vinegar, soy sauce, bay leaves, fish sauce, brown sugar, chile oil and pepper in a large container or a heavy duty sealable bag. Add the chicken, turn to coat well with the marinade, and seal the container. Refrigerate from 6 to 24 hours.

Step 2

Transfer the mixture to a large (as wide as you have it!) deep skillet or a Dutch oven. Add the chicken broth and water. Bring to a boil over high heat, then immediately reduce the heat and simmer, uncovered, until the chicken is cooked and tender, and the liquid has evaporated by about ¾, about 1 hour to 1 hour and 10 minutes. After the initial boiling, make sure the liquid stays at a gentle simmer, and doesn’t return to a boil. Turn the chicken every 10 to 15 minutes so that it cooks evenly.

Step 3

When the chicken is cooked through and tender, remove it with tongs (carefully, it should be falling apart tender!) to a plate. Continue simmering the liquid until it has reduced a bit further, and has slightly thickened. You should have about 1 ½ cups of sauce. Return the chicken to the reduced sauce in the pan and turn it to give it a final glazey coating of the sauce.

Step 4

Place rice on a serving platter, and place the chicken on top of the rice, pouring any extra sauce over the chicken . Serve hot, with the fresh cilantro sprinkled on top, if desired.