Step 1

Combine the marinade ingredients in a large ziplock bag. Add chicken and shake to mix well. Squeeze out as much air as possible and seal the bag. Let marinate in the fridge overnight.

Step 2

When you’re ready to cook, remove the chicken from the marinade and place on a plate. Reserve the marinade juice.

Step 3

Heat oil in a large nonstick skillet or a dutch oven over medium heat until hot. Add the chicken, skin side down. Cook until browned, flip to brown the other side. It takes about 10 minutes in total.

Step 4

Add the reserved marinade liquid, garlic, whole black pepper, brown sugar, and bay leaf. Bring to a boil then turn to medium low heat. Cover, simmer, until the chicken turns tender, 40 minutes for well-done chicken. Or up to 60 minutes for falling-off-the-bone chicken.

Step 5

Add the onion rings and carrots. Cook uncovered for another 5 minutes, until the vegetable turns tender.

Step 6

Serve hot as a main dish with steamed rice.