Filipino Chicken Adobo

Instructions

1. Marinate the chicken
   In a large bowl, combine chicken, vinegar, soy sauce, garlic, peppercorns, and bay leaves. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to 24 hours for more flavor.
2. Brown the chicken
   Heat vegetable oil in a large, deep skillet 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. Cook the adobo
   Add the sliced onion to the pan and sauté until translucent, about 2 minutes. Pour in the reserved marinade, water, and brown sugar if using. Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes until chicken is very tender and fully cooked.
4. Reduce the sauce
   Once chicken is tender, remove the lid and increase heat to medium-high. Allow the sauce to reduce and slightly thicken for about 5-7 minutes, turning chicken occasionally to coat with the sauce.
5. Serve the adobo
   Transfer the chicken to a serving dish. Spoon the reduced sauce over the chicken and garnish with sliced green onions. Serve hot with steamed white rice.