Start by marinating the chicken in a mixture of the soy sauce, vinegar, and crushed peppercorns for at least an hour and up to 12 hours in the refrigerator.
Put the chicken along with half a cup of water and the marinade into a deep skillet. Add the bay leaves, cover, and cook on medium-low heat for 45 minutes. Season with some adobo seasoning along with some salt and pepper.
Remove the cover and cook for another 15 minutes to reduce the sauce.
Serve with some white rice.