This is a comfort food for me. I was raised eating this dish; however, everybody in my family seems to make it their own way. It took me a few years to figure out how I liked best. This is my perfected version.
In a large, heavy bottom sauce pan, on medium heat, sauté onions in the olive and sesame oils until onions are translucent.
Add the garlic and bay leaves to the sautéed onions. Be careful not to burn the garlic; stir the onions and garlic together until the garlic is heated through and fragrant. With a slotted spoon remove the onions, garlic, and bay leaves and set aside.
Remove the chicken pieces from the package and generously ground fresh peppercorns over the chicken.
Add the chicken to the oil mixture and brown evenly. Be sure to only brown approximately four pieces of chicken at a time. The idea is to brown the outside not steam the chicken.
Once all of the chicken has been browned, return the all the chicken to the pot. Cover the chicken with the onions, garlic, and bay leaves mixture.
In a large measuring cup, mix the soy sauce and vinegar.
Pour the soy sauce and apple cider vinegar mixture over the chicken.
Pour the beef broth over the chicken.
Sprinkle the sugar over the top and mix the ingredients together.
Bring to a boil. Cover and reduce heat to a low medium. I like to leave a vent to allow the steam out.
When the chicken cooks through add a can of tomato sauce. Mix the tomato sauce into the liquid. Allow the sauce to come up to a boil. Allow the adobo boil for about 2-3 minutes. Remove the pot from the heat. Over cooking the chicken will make it dry.