1. Marinate the Chicken:
In a large bowl, combine the soy sauce, vinegar, minced garlic, crushed peppercorns, and bay leaves. Add the chicken pieces and ensure each piece is thoroughly coated in the marinade. Cover the bowl and let it marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 4 hours.
2. Brown the Chicken:
Heat the cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Using tongs, carefully remove the chicken from the marinade (reserve the marinade) and place it in the pot, skin-side down. Sear for 3-4 minutes per side until the skin is golden brown. You may need to do this in batches to avoid overcrowding the pot. Transfer the browned chicken to a plate and set aside.
3. Sauté the Aromatics:
In the same pot, add the sliced onion. Sauté for 2-3 minutes until softened and fragrant. If needed, add a splash of the marinade to deglaze the pot, scraping up any browned bits from the bottom.
4. Simmer to Perfection:
Return the browned chicken to the pot. Pour in the reserved marinade and the water or chicken broth. Add the optional brown sugar now if using.
Bring the liquid to a boil, then immediately reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid and let it cook for 30-40 minutes, or until the chicken is tender and cooked through.
5. Reduce the Sauce:
Once the chicken is cooked, uncover the pot. Increase the heat to medium and let the sauce simmer vigorously for 5-10 minutes to reduce and thicken slightly. You’ll know it’s ready when the sauce is rich, dark, and coats the back of a spoon.
6. Serve and Enjoy:
Discard the bay leaves. Taste the sauce and adjust seasoning if necessary (it likely won’t need salt). Serve your Chicken Adobo piping hot over a bed of fluffy steamed rice, garnished with green onions or cilantro. Drizzle that incredible sauce over everything!
