Chicken adobo cum paksiw (chicken braised in vinegar & sugar)

Ingredients

• 1.2 kilogram or 2.5 libras, chicken legs, cut up to serving sizes, washed several times and then thoroughly drained is our lead character.
• 8 gloves garlic, peeled and crushed
• 1 large or 2 medium onions, peeled and chopped, - 2 pieces laurel or bay leaves
• 1 teaspoon whole peppercorn
• half to be cracked
• 2 teaspoons iodized salt or to taste
• 2-3 teaspoons white sugar or to taste and ¾ cup natural vinegar (please adjust according to the level of acidity of the type you are using).
• Additionally, we need about 2 tbsp of vegetable oil.

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Preparation

• In a large heavy pan or wok, heat the oil and fry garlic until it is slightly browned.
• Add in onions and cook until it is translucent. Add in chicken pieces and continue sautéing until the meat renders its own liquid and fat.
• Continue braising on medium heat until the meat is partially cooked, the liquid basically dried up and the meat sizzled in its own fat releasing a fragrant smell.
• Add in bay leaves, whole peppercorn, cracked pepper, salt, white sugar and vinegar. Do not stir until it is briskly boiling.
  
• Lower the heat and continue cooking with the lid on. When the meat is just tender, adjust the seasoning and level of vinegar.
• Continue cooking until the sauce is reduced, somewhat oily and chicken is fork tender.
• You can skim off some of the oil if it's rather too much, otherwise leave as it is. It's sparklingly full of flavors.
• Transfer in serving platters. Serve warm with lots of steamed rice.
  
• Like most adobo, you can accompany it with some chopped tomatoes or pickled green papaya for complementary tastes.