First wash and pat dry the chicken with a paper towel and set it aside.
Next in a large ceramic dutch oven combine the beef bouillon, balsamic vinegar, dark molasses, garlic powder, ground ginger, white and black pepper, water, white vinegar honey, garlic and bay leaves. Stir together all the ingredients, cover using the dutch oven lid and boil the mixture on medium-high heat.
Once the sauce begins to boil, reduce the heat to medium and add the chicken thighs or drumsticks. Return the lid on top and cook everything for 45-60 minutes, or until the sauce has reduced and the chicken is thoroughly cooked.
While the chicken is cooking, rinse and cook white rice. I'll usually steam a vegi side at the same time.
Once the meat is completely cooked, serve it over the white rice pouring extra adobo sauce over it.
Again, prior to serving, you can additionally grill the chicken for 5 minutes to sear in the sauce more and then serve it up.
Serve yourself up the rice with couple thighs or drumsticks on top, pouring some of the excess sauce over it all and enjoy!