Adobo Chicken

Instructions

1. Marinate the chicken
   In a large bowl, combine chicken, vinegar, soy sauce, water, crushed garlic, bay leaves, and peppercorns. Mix well and marinate for at least 30 minutes (overnight in the refrigerator is even better for more flavor).
2. Prepare to cook
   Remove the chicken pieces from the marinade, reserving the marinade liquid. Pat chicken pieces dry with paper towels.
3. Brown the chicken
   Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken pieces skin-side down and brown for 3-4 minutes on each side until golden. Work in batches if necessary to avoid overcrowding.
4. Sauté aromatics
   Remove browned chicken and set aside. In the same pot, add sliced onions and sauté for 2-3 minutes until translucent. Return chicken to the pot.
5. Simmer the adobo
   Pour in the reserved marinade, bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, or until chicken is tender and fully cooked. If using brown sugar, stir it in during the last 10 minutes of cooking.
6. Reduce the sauce
   Optional: For a thicker sauce, remove the chicken pieces once cooked and increase heat to medium-high. Boil the sauce for 5-7 minutes until reduced and slightly thickened, then return chicken to the pot.
7. Serve
   Transfer the chicken adobo to a serving dish. Spoon sauce over the chicken, garnish with chopped green onions, and serve hot with steamed white rice.