Chicken Adobo

In a large bowl or resealable bag, combine the chicken pieces, soy sauce, white vinegar, smashed garlic cloves, bay leaves, and whole black peppercorns. Toss to ensure the chicken is evenly coated. For deeper flavor, cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours. If short on time, you can proceed directly to cooking.

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat (approximately 190°C / 375°F if frying later). Add the marinated chicken pieces (reserving the marinade) and sear for 2-3 minutes per side until lightly browned. This step adds depth of flavor and color. Do not overcrowd the pot; sear in batches if necessary.

Pour the reserved marinade and the water (if using) into the pot with the chicken. Bring the liquid to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes. Crucially, do not stir during this initial boiling and simmering phase; this allows the harshness of the vinegar to mellow out.

After 30 minutes of simmering, remove the lid. If the sauce seems too thin, increase the heat to medium-high and let it simmer uncovered for another 10-15 minutes, or until the sauce has reduced and thickened to your desired consistency. The chicken should be tender and cooked through. Taste the sauce and adjust seasoning if needed (more soy sauce for saltiness, a touch more vinegar for tang, or a pinch of sugar to balance).

Optional: For crispier chicken skin, carefully remove the chicken pieces from the sauce and place them on a baking sheet. Broil on high heat for 3-5 minutes, watching closely to prevent burning, until the skin is golden and crisp. Alternatively, you can pan-fry the seared chicken pieces in a separate hot, oiled skillet until crispy.

Serve the Chicken Adobo hot, spooning the reduced sauce over the chicken. It is traditionally served with steamed white rice to soak up the flavorful sauce.