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1
Combine the cane vinegar, soy sauce, smashed garlic, black peppercorns, and bay leaves in a non-reactive bowl. Add the chicken pieces and turn to coat. Marinate for a minimum of 30 minutes at room temperature, or longer under refrigeration. The surface of the chicken will begin to lose its raw translucency as the acid denatures the protein — this is the intended effect.
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2
Transfer the chicken and the entire marinade to a wide, heavy pan. Bring to a gentle simmer over medium heat. Braise uncovered, turning the pieces occasionally, until the chicken is cooked through and the liquid has reduced by roughly half. The sauce will darken and its surface bubbles will slow from rapid to slow and thick.
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3
Remove the chicken pieces and set aside. Continue to reduce the remaining braising liquid in the pan over medium heat until it coats the back of a spoon thickly and does not run freely when a finger is drawn across the spoon — this is the point at which the dish lives or dies: a sauce that pours is not adobo.
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4
In a separate pan over high heat, brown the chicken pieces skin-side down until the skin is crisp and deeply golden. The Maillard reaction on the skin provides a textural counterpoint the braise alone cannot achieve. The cue is colour and the crackle of rendering fat giving way to a dry, searing sound.
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5
Return the browned chicken to the pan of reduced sauce. Turn each piece to coat thoroughly, ensuring the braised garlic cloves are preserved in the sauce — they are not a by-product but a primary element. Serve immediately over steamed white jasmine rice, with raw sliced tomato alongside if desired.