Adobo Chicken

More or less adobo chicken, anyway - I eyeballed a couple different recipes, added a few things on my own and came up with this.

4 servings
40 minutes - 10 minutes prep

8 to 10 skinless, boneless chicken thighs
1/2 cup water
1/3 cup low sodium soy sauce (I used tamari; okay but on the edge of over-saltiness)
2/3 cup white vinegar
2 garlic-ginger cubes
2 bay leaves
1 1/2 teaspoons black peppercorns, crushed
2 tablespoons ketchup

Put the chicken, water, and well, everything into a good-sized pot, and simmer for 20 to 30 minutes, until the chicken is tender.

Remove the chicken, and boil the sauce over high heat for 10 minutes or so, until much reduced and thickened - there should be about 1 cup. Let the sauce cool, remove the bay leaves and skim the fat off.

To serve, sauté the chicken pieces in a little oil until nicely browned. Heat the sauce and serve over the chicken, with steamed rice. This is a good dish to make in advance, as it will keep overnight in the fridge, and just requires a little last minute attention.