April Bloomfield's Chicken Adobo

Heat oil in a large Dutch-oven over high heat until it begins to smoke. Working in batches, add chicken, skin-side down, to pot and cook, turning occasionally, until golden brown on all sides, 10 to 15 minutes. Transfer to plate and repeat process with remaining chicken.

Add garlic, onion, ginger, peppercorns, and bay leaves to Dutch-oven; cook, stirring, until onion is translucent, about 10 minutes. Return chicken to Dutch-oven along with vinegar and soy sauce. Increase heat and bring liquid to a boil, stirring and scraping brown bits from bottom of the pan.

Cover and reduce heat to a simmer. Cook, stirring occasionally, until chicken is tender and easily pulls away from the bone, about 45 minutes. Serve.