Using medium heat, bring to a boil. Adjust the heat to the lowest setting and cook uncovered for 20 minutes. This helps mellow the taste of the vinegar.
Cover and then continue to simmer on low until the chicken (and pork) pieces are tender about 30-40 minutes. When the meat is already tender, sprinkle the brown sugar on top. Gently stir to allow sugar to be absorbed by the meat. Cover and cook for another 2-3 minutes. This will not really sweeten the adobo but just help enhance the flavor and add a little caramel glaze to the meat. The adobo is already yummy at this time but its taste improves as it ages. And don’t forget the rice – lots of rice as this is a particulary more-ish dish.
TIPS & TRICKS
You may use a combo of chicken and pork if you like. That works well, too.
If you can wait, make this ahead as chicken adobo tastes even better the next day. So yummy!
If you prefer to fully peel the garlic, that's perfectly fine, too.
Whole black peppercorns are traditionally used in making chicken adobo but feel free to crush them ahead if preferred. Adjust to taste, it shouldn't be too peppery.