Marinate and chill the chicken: In a large bowl, combine the vinegar, soy sauce, garlic, peppercorns, bay leaves and brown sugar. Add the chicken and toss to coat. Cover the bowl and place it in the refrigerator for at least one hour, and up to three.

Brown the chicken: Heat a large skillet over medium-high heat and add the canola oil. Take chicken out of marinade letting as much drip off as possible into the bowl. Add the chicken to the pan. Brown the chicken thighs on both sides, about 6 minutes total.

Cook the chicken in the marinade: Add the remaining marinade and chicken broth to the skillet and bring to a boil. Lower the heat to medium to maintain a heavy simmer for 10 minutes. Flip the chicken thighs. Simmer, stirring occasionally, until the sauce has reduced by half and is beginning to thicken, about 10 more minutes. Remove from the heat.

Serve the chicken thighs over cooked rice, sprinkled with green onions.

Made 7/22/24. Kinda blah