Classic Chicken Adobo

Step 1 -In a large skillet over medium heat, add the olive oil.

Step 2 -On a large platter, add the chicken thighs and season them evenly with the salt and the black pepper.

Step 3 -Add the chicken thighs to the hot oil and cook until golden-brown and crispy on all sides, about 3-5 minutes per side.

Step 4 -Transfer the browned chicken thighs to a slow cooker.

Step 5 -On a cutting board with a sharp knife, cut the garlic bulb horizontally to expose the top of the garlic cloves, being careful not to break the bulb apart.

Step 6 -Transfer the garlic to the slow cooker, over the top of the browned chicken thighs.

Step 7 -On a clean cutting board and with a clean sharp knife, thinly slice the jalapeños, making sure to remove the seeds to make it less spicy, as desired.

Step 8 -Add the jalapeño slices over the top of the browned chicken thighs.

Step 9 -Add the diced onions to the slow cooker.

Step 10 -In a small bowl, add the apple cider vinegar, the soy sauce, and the brown sugar and whisk to combine.

Step 11 -Evenly pour the vinegar mixture over the browned chicken mixture.

Step 12 -Evenly add the bay leaves over the top of the browned chicken mixture.

Step 13 -Cover the slow cooker and cook until the chicken thighs reach an internal temperature of 165 degrees F and the juices run clear, about 4 hours on high or about 6-7 hours on low.

Step 14 -Remove and discard the bay leaves.

Step 15 -Plate the chicken with the rice, spoon the sauce over top, and serve with the roasted garlic from the garlic bulb, if desired.

Step 16 -Serve with the warm flour tortillas.