In a mixing bowl, whisk together ½ cup of soy sauce, ½ cup of white vinegar, and the minced garlic. Add a teaspoon of whole black peppercorns and two bay leaves. Let sit while you prep the chicken.

Place 2 pounds of chicken into the marinade, ensuring each piece is fully coated. Cover with plastic wrap and marinate for at least 30 minutes at room temperature, or refrigerate overnight.

Heat 1 tablespoon of cooking oil in a pot over medium-high heat. Carefully place the marinated chicken pieces into the pot, skin-side down, and sear for 4-5 minutes until golden brown. Flip and brown the other side for 4-5 minutes.

Pour the marinade and 1 cup of water into the pot. Bring to a gentle boil over high heat for about 5-7 minutes.

Reduce heat to low and cover. Let the chicken simmer for 30-40 minutes, or until tender and cooked through.

Check the sauce's consistency—if you prefer a drier adobo, let it simmer uncovered for an additional 10-15 minutes. Adjust the sweetness with brown sugar if desired.

Serve hot, draped in the rich sauce over a bed of fluffy steamed rice.