For my Filipino Chicken Adobo, chicken thighs and drumsticks are braised in coconut vinegar, soy sauce, lot of garlic, bay leaves and black peppercorns.
Place the chicken pieces in a large container or plastic, sealable bag.
In a bowl mix together the vinegar, soy sauce, sugar, peppercorns, garlic cloves and bay leaves. Pour this mixture over the chicken, turning to coat and seal. Refrigerate overnight or minimum 4 hours.
Preheat oven to 300°F.
Place the chicken and marinade in a 13x9" baking dish. Cover with aluminum foil and bake for 1 hour. Uncover, turn the chicken, baste with braising liquid and cook uncovered for another 30 minutes or when chicken internal temp reaches 165°F.
Remove the chicken and keep warm covered with the aluminum foil. Pour the braining liquid in a saucepan and bring to a boil, reduce by half to thicken. Season to taste. Baste and pour this over the chicken when serving over steamed rice.
Notes
To keep it on the "authentic" side I took the time to seek out coconut vinegar, which is key, and was not that big of an effort to find. I went to my local asian market. If you don't want to I'm here to share some substitute options with you. Coconut vinegar has a cloudy, white appearance and a slightly milder taste than apple cider vinegar.Most recipes say to use white vinegar or cider vinegar and sure that would work, but when I looked up substitutes for coconut vinegar I found several options.Substitutes:
cane vinegar another not found in everyones pantry
use 3 parts white vinegar plus 1 part water,
use 3 parts white vinegar plus 1 part white wine vinegar
use 3 parts white vinegar plus 1 part cider vinegar
Regular or brown sugar can be substituted for the coconut sugar if you like.