PREPARATION:

1. Place the chicken, 1/4 cup of the olive oil, soy sauce, vinegar, the crushed garlic cloves and salt and pepper in a large glass bowl. Cover and refrigerate for at least 1 hour, turning once or twice to ensure even marinating. Remove from the refrigerator and pat dry with paper towels. Reserve the marinade.
2. Place the remaining 1 tablespoon of olive oil in a heavy pot or Dutch oven over medium-high heat. Once the olive oil is hot, place the chicken in the pot, skin-side down. Cook (in batches, if necessary) until it is golden-brown and nicely caramelized on both sides, 4 to 6 minutes. Discard all but 1 tablespoon of the fat in the pan.
3. Transfer all of the chicken back to the pot and add the reserved marinade, chicken stock, minced garlic, and bay leaf. Add a bit of cool chicken stock to the arrowroot until it becomes a thick paste. Add this to the pot and bring to a boil. Immediately reduce heat to a simmer, cover, and cook until the chicken is tender, 30 to 35 minutes. Add the potatoes during the last 20 to 25 minutes of cooking.
4. Uncover the pot and discard the bay leaves. Season with salt if necessary and serve the chicken over the Aromatic Jasmine Rice, along with 2 tablespoons (or as desired) of the sauce.