Heat the oil in a pan over a high heat and sear all the chicken, skin-side down, until caramelised, about 3-5 mins. Turn over and sear the other side for 2-3 mins, then remove from the pan and set aside on a plate. (The chicken doesn’t need to be cooked through at this point.)

Reduce the heat to medium and add a splash more oil if the pan seems dry. Fry the garlic until it begins to brown and becomes fragrant, about 2-3 mins. Stir in the onion, then cover and cook for 3-5 mins until softened, stirring occasionally. Return the chicken to the pan, skin-side down, and increase the heat to high. Add the vinegar, then bring to the boil and cook until the liquid has reduced by a quarter, about 4-5 mins. The vinegar should smell fragrant and slightly sweet, rather than raw and acrid.

Add the soy sauce, boil for 2-3 mins, then add the bay leaves, black peppercorns and sugar. Cover and simmer over a low heat for 10-12 mins. Gently stir, turn the chicken over and continue to cook for 6-10 mins, covered, until the chicken is tender and cooked through. Let the adobo rest in the pot for at least 5 mins before seasoning with black pepper and serving topped with the spring onions alongside steamed jasmine rice. Leftover chicken adobo will keep chilled for up to three days.