Preparation Steps

• Rinse the chicken pieces under cold water and pat them dry with paper towels.
• Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the crushed garlic and sauté for about 1-2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic.
• Add the chicken pieces to the pot, skin-side down. Sear them for about 3-5 minutes per side, or until nicely browned. Remove the chicken from the pot and set aside.
• In the same pot, add the vinegar, soy sauce, peppercorns, and bay leaves. Bring the mixture to a simmer over medium heat.
• Gently place the seared chicken pieces back into the pot, ensuring they are mostly submerged in the sauce. Add water (or chicken broth) to cover the chicken if necessary.
• Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for at least 45-60 minutes, or until the chicken is cooked through and very tender.
• After simmering, taste the sauce and adjust the seasoning as needed. If you prefer a sweeter adobo, add brown sugar. If it's too sour, add a pinch of salt.
• If you prefer a thicker sauce, remove the chicken from the pot and set aside. Increase the heat to medium-high and let the sauce simmer uncovered for 5-10 minutes, or until it reduces to your desired consistency. Be careful not to burn the sauce.
• Return the chicken to the pot and toss to coat with the sauce. Serve hot with steamed rice.