Chicken adobo is beloved in the Philippines, with variations from region to region and household to household. This is a Filipino-inspired adaptation, not a claim that one version represents the entire tradition.
For four servings, gather 1½ pounds bone-in chicken thighs, one-third cup soy sauce, one-third cup vinegar, six crushed garlic cloves, two bay leaves, one teaspoon whole peppercorns, half a cup water, and a little neutral oil. Serve with steamed rice and green vegetables.
Pat the chicken dry and brown it in a heavy pot for about three minutes per side. Add the soy sauce, vinegar, garlic, bay leaves, peppercorns, and water. Simmer gently, turning occasionally, until a food thermometer reads at least 165°F at the thickest part, usually about 25–40 minutes depending on size.
Uncover near the end and reduce the sauce until it lightly coats a spoon. Taste before adding salt; soy sauce is already salty. Remove the bay leaves and whole peppercorns before serving to young children.
Refrigerate leftovers promptly. A meal like this can be a delicious introduction to learning about Filipino food culture: explore cookbooks by Filipino authors, ask about family variations respectfully, and enjoy the fact that food traditions are living and wonderfully diverse.