A flavorful twist on the classic Filipino Chicken Adobo, enhanced with subtle spices and a touch of sweetness.
Combine the chicken thighs, vinegar, soy sauce, peppercorns, brown sugar, garlic, bay leaves, salt, and onion slices in a large pan.
Mix the ingredients thoroughly to ensure the chicken is evenly coated with the marinade.
Cover the pan and let the chicken marinate in the refrigerator for at least 1 hour.
For deeper flavor, marinate the chicken overnight.
Place the pan on the stove and bring the mixture to a boil over medium heat.
Stir occasionally to prevent the sugar from sticking to the bottom of the pan.
Reduce the heat to low and simmer the chicken, covered, for 30 minutes.
Check occasionally to ensure the liquid doesn't evaporate too quickly.
Uncover the pan and continue to simmer for another 15 minutes, allowing the sauce to reduce and the chicken to brown slightly.
Stir gently to coat the chicken evenly with the thickened sauce.
Serve the chicken adobo hot with steamed rice and garnish with fresh herbs if desired.
For a vibrant presentation, sprinkle with chopped green onions or parsley.
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