This is my version of Adobo. I'm posting it for my best friend and baby sister (who's all alone in Australia! poor baby)
4 lbs chicken thighs
2 medium tomatoes (got the tip from Nanet's BF - it works!)
1 head garlic
2 Tbsp whole pepper
1 cup soy sauce
1/2 cup vinegar
1/4 cup brown sugar
1/2 cup water
2 bay leaves (laurel)
3 Tbsp oil
1. Mince the garlic (all of it, I know it's a lot but it's worth it)
2. Slice the tomatoes to thin strips
3. Trim the chicken thighs and remove the excess fat (Each time I look at the fat at the chicken butts I clean I am reminded of how horrid mine must look)
Heat the pan and add the oil. Sauté garlic until slightly brown. Add the tomatoes and let it wilt by cooking for 2 minutes and by adding a little salt.
Sauté the whole peppercorns as well, brings out the flavor better. Add the chicken and coat each piece well with the sautéed garlic and tomato. Add a little salt to the chicken to bring out the chicken flavor more (not too much you still have soy sauce!) Let it simmer over low heat until the fat and juices of the chicken come out.
In a separate container, mix the soy sauce, vinegar and brown sugar. Mix well and taste. Adjust the vinegar and sugar as needed. This is the final taste of your sauce so make sure you like it enough. If you're satisfied with the flavor add the water.
When you can no longer see pink meat from the chicken, scrape the bottom of the pan, then add the soy sauce mix. Like the old wives say, don't touch the adobo to make sure the vinegar cooks well. Cover and let cook for 20 minutes. I usually let it go until most of the liquid is gone, but it's up to you. Just make sure your chicken is cooked real well.
Let me know if it works!