Chicken Adobo

Instructions

1. Marinate the chicken
   In a large bowl, combine the chicken pieces with soy sauce, vinegar, crushed garlic, bay leaves, and black peppercorns. Cover and refrigerate for at least 30 minutes, or preferably overnight for better flavor development.
2. Brown the chicken
   Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Remove chicken from marinade (reserve the marinade) and brown on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding.
3. Simmer the adobo
   Return all chicken to the pot. Pour in the reserved marinade, add water, and bring to a boil. If using, add the brown sugar and Thai chilies. Reduce heat to low, cover, and simmer for 30-35 minutes until chicken is tender and fully cooked.
4. Reduce the sauce
   Once chicken is tender, remove the lid and increase heat to medium. Allow the sauce to reduce and thicken slightly for about 5-10 minutes, until it reaches your desired consistency. The sauce should coat the back of a spoon but still be plenty liquid.
5. Serve the dish
   Remove bay leaves. Transfer the chicken adobo to a serving dish, pour the sauce over the chicken, and garnish with sliced scallions. Serve hot with steamed white rice to soak up the delicious sauce.