Step 1

Peel garlic cloves, slice in half lengthwise, and smash each half with the side of a knife, pestle, or the bottom of a sturdy mug. Set aside.

Step 2

Set chicken on a sheet pan or plate and lightly salt it on both sides.

Step 3

Heat a Dutch oven or other heavy-bottomed 5- to 6-qt. pot over medium-high heat. Set chicken pieces in the pot skin-side down (without oil, and part at a time if needed) and sear until golden brown on the underside, 4-6 minutes. Turn chicken over with a wide metal spatula and sear the second side, another 3 minutes.

Step 4

Remove pan from heat and let chicken cool 15 minutes. Add soy sauce, sugarcane vinegar, apple cider vinegar, garlic, coarsely ground black pepper, peppercorns, and bay leaves. Let chicken marinate about 30 minutes at room temperature, turning chicken over halfway through, or refrigerate it overnight, also turning it over halfway through.

Step 5

Add chicken broth and bring the chicken and liquid to a boil, uncovered, over medium-high heat. Reduce heat to medium-low and simmer chicken uncovered, turning it every 10-15 minutes, until the meat is fork-tender, it takes on the brown tinge of the sauce, and reaches 185°F in the thickest part on an instant-read thermometer, about 45 minutes. If the liquid evaporates too quickly before the chicken is done, reduce heat and add 1 cup water once or twice to keep some liquid in the bottom of the pan.

Step 6

Transfer chicken to a large bowl or platter. Increase heat under the pot to high and boil the sauce, stirring occasionally, until reduced to 1 to 1 1/2 cups, 3-5 minutes. Season the sabaw (liquid) with salt to taste, if you like. Pour the hot liquid over the chicken. Scatter some sliced Thai chilies on top if you like and serve with rice.