Heat a dutch oven over medium-high heat, add EVOO, 2 turns of the pan, add chicken skin-side down and brown 10 minutes, turning occasionally. Remove chicken to plate. 

Add pepper, 1 sliced jalapeño and garlic to pan, stir a minute. Add vinegar, soy and sugar, bay leaves, bring to boil, add back chicken, lower heat to simmer and cover 30-35 minutes.

For rice, bring bone broth and water to boil, add garlic and rice, cover and cook 15-18 minutes over low heat, remove from heat, fluff with fork.

Remove chicken to platter, cover with foil and reduce sauce 5 minutes over medium-high heat, return chicken to pan and coat, remove from heat.  

Serve chicken on a bed of rice and top with thinly sliced remaining jalapeño pepper and cilantro or parsley and scallions and sesame seeds.  

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