In a large bowl, combine together the soy sauce, vinegar, brown sugar, garlic, bay leaves, and peppercorns. Gently stir to combine.
Add in the chicken. Be sure they’re evenly submerged and covered in the adobo marinade. Let the chicken marinate for at least one hour. (For a quicker version that you can prepare in just under an hour, feel free to skip the marinating step and proceed with the recipe)
After marinating, gently pat the chicken pieces dry to remove excess liquid. Sear the chicken on all sides over medium-high heat until the chicken develops a deep browned colour.
Pour in the rest of the remaining marinade and just enough water to partially cover the chicken. Bring to a boil, scoop off any scum that float to the surface, and let it simmer with a lid over medium-low heat for 30 minutes.
After 30 minutes, remove the lid. Increase the heat to high and begin reducing the adobo sauce until thickened to a glossy consistency that coats the chicken. Occasionally baste the chicken with the adobo sauce.
Serve with a side of rice and top with sliced green onions
