Heat the oil in a deep saucepan over medium-high heat until shimmering. Carefully place the chicken thighs into the pan, allowing them to brown on one side before turning. This initial searing adds a layer of flavor and helps lock in the chicken’s natural juices.

Once the chicken is lightly browned on both sides, add the light soy sauce, dark soy sauce, vinegar, water, garlic, onion, bay leaves, black pepper, diced Thai chilies, and brown sugar. Give everything a quick stir to combine the flavors.

Cover the pot with a lid and let the mixture come to a steady simmer. Stir occasionally to ensure the chicken cooks evenly and the flavors meld beautifully. After about 15 minutes, reduce the heat to medium and continue to cook for an additional 30 minutes, or until the chicken becomes fork-tender and the sauce thickens slightly into a glossy coating.

If you prefer fall-off-the-bone tenderness, allow the adobo to simmer a few minutes longer until the meat easily pulls apart. Taste and adjust seasoning as needed.

Serve the spiced chicken adobo hot over a bed of steamed white rice, spooning the rich, aromatic sauce generously on top.