Marinate the chicken

• Place the chicken thighs in a bowl with the soy sauce, sugar, bay leaves, peppercorns and garlic.
• Toss to coat and let marinate.

Pan fry the chicken

• Remove the chicken from the marinade, keeping the marinade aside.
• Heat the oil in a pan and fry the chicken until nicely browned.

Braise with the marinade

• Pour the reserved marinade back into the pan and add the water.
• Bring to a boil, then cover and simmer on low.

Add the vinegar and reduce

• Remove the lid and pour in the vinegar.
• Simmer uncovered until the sauce is dark and sticky.

Cook the rice and serve

• Cook a pot of white rice.
• Serve the adobo over the rice.