Ingredients

• 1 kg bone-in chicken thighs and drumsticks
• 120 ml cane vinegar (sukang maasim)
• 80 ml soy sauce
• 120 ml water
• 1 head garlic
• 3 leaves dried bay leaves
• 1 tsp whole black peppercorns
• 2 tbsp neutral cooking oil
• 1 tsp brown sugar
• to taste salt
• 946 ml cooked white rice

Method

1. 01
   Marinate the chicken Put the chicken in a wide pot with the soy sauce, half of the crushed garlic and the cracked peppercorns, toss to coat, and leave it to marinate for thirty minutes.
2. 02
   Add vinegar and aromatics Pour in the vinegar and water, then add the bay leaves and the rest of the garlic, keeping the chicken pieces in a single layer.
3. 03
   Boil without stirring Bring the pot to a boil over medium high heat and let it bubble uncovered for five minutes without stirring.
4. 04
   Simmer until tender Lower the heat, cover the pot, and simmer gently for thirty minutes, turning the chicken pieces once halfway through.
5. 05
   Separate chicken and sauce Lift the chicken pieces out onto a plate and pour the sauce into a bowl, leaving the garlic in the sauce.
6. 06
   Brown the chicken Heat the oil in the same pot over medium high heat and fry the chicken skin side down for about eight minutes, turning once, until golden brown on both sides.
7. 07
   Reduce the sauce Pour the sauce back into the pot with the chicken, stir in the brown sugar if using, and simmer uncovered for about five minutes until the sauce thickens slightly and coats the chicken.
8. 08
   Season and serve Taste the sauce and add a little salt only if it needs it, then serve the adobo hot with plenty of steamed rice and spoon the sauce over the rice.