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1. Heat the oil in a pan over a high heat and sear all the chicken, skin-side down, until caramelised, about 3-5 mins.
2. Turn over and sear the other side for 2-3 mins, then remove from the pan and set aside on a plate.
3. (The chicken doesn’t need to be cooked through at this point.).
4. Reduce the heat to medium and add a splash more oil if the pan seems dry.
5. Fry the garlic until it begins to brown and becomes fragrant, about 2-3 mins.
6. Stir in the onion, then cover and cook for 3-5 mins until softened, stirring occasionally.
7. Return the chicken to the pan, skin-side down, and increase the heat to high.
8. Add the vinegar, then bring to the boil and cook until the liquid has reduced by a quarter, about 4-5 mins.
9. The vinegar should smell fragrant and slightly sweet, rather than raw and acrid.
10. Add the soy sauce, boil for 2-3 mins, then add the bay leaves, black peppercorns and sugar.
11. Cover and simmer over a low heat for 10-12 mins.
12. Gently stir, turn the chicken over and continue to cook for 6-10 mins, covered, until the chicken is tender and cooked through.
13. Let the adobo rest in the pot for at least 5 mins before seasoning with black pepper and serving topped with the spring onions alongside steamed jasmine rice.
14. Leftover chicken adobo will keep chilled for up to three days.

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