Prepare the chicken and pat dry. Chop onion and garlic. Cube the potatoes.

Add oil to hot pot/pan. Saute chopped onion and garlic until soft and aromatic. Don't char/burn.

Add peppercorns and bay leaves. Fry for 30 sec. Make sure not to burn as it might make the dish bitter.

Add chicken to pan/pot. Fry until color changes.

Add soy sauce, vinegar and sugar.

Add water enough to cover 75% of the chicken.

Cover and bring to a boil. Once boiling, reduce heat to a level where mixture begins to bubble slightly and cook for 15 minutes.

Add potatoes. Cook for another 15 - 20mins until potato is fork tender.

At this point it is ready to serve. However, if you prefer a thick, saucy adobo, leave pan/pot uncovered in low to medium heat until desired thickness is achieved.