I start by heating the vegetable oil in a large pot over medium heat. Add the chicken thighs, skin side down, and cook until they are golden brown. This takes about 5-7 minutes. Flip the chicken and cook for another 5 minutes. Remove the chicken from the pot and set aside.

In the same pot, I add the chopped onions and garlic. Sauté until the onions are translucent and the garlic is fragrant, which takes about 3 minutes. The aroma fills the kitchen, making me even more excited for the final product.

Next, I add the soy sauce, vinegar, sugar, black peppercorns, and bay leaves. Stir to combine. Pour in the chicken broth and bring the mixture to a boil.

Once boiling, I return the chicken thighs to the pot. Reduce the heat to low, cover, and let it simmer for 25 minutes. This allows the chicken to absorb all the delicious adobo flavors.

After 25 minutes, I add the diced potatoes, sliced carrots, and green beans to the pot. Cover and simmer for another 15 minutes, or until the vegetables are tender.

I taste the soup and add salt and pepper as needed. Once satisfied with the flavor, I remove the bay leaves. Ladle the soup into bowls and garnish with chopped green onions or cilantro.