Place the chicken, garlic, peppercorn, dried chilies and vinegar on a ceramic or glass pot and let it boil without stirring. When the chicken is tender, scoop or use a pair of thongs to remove the chicken to prevent it from becoming overcooked. Discard half of the liquid from the pot, pour the soy sauce and let it simmer while pressing on the chilies with a spatula until the sauce thickens a little. Return the chicken and let it simmer for another five minutes.
Garnish with toasted garlic bits and serve with steamed rice.
Or you may refrigerate it overnight and heat it up for the next day’s lunch or dinner. As you would know, with almost every adobo, leftovers taste much better when the meat has more time to absorb the flavors from the sauce.