the kapampangan (food snobs of the philippines and where my dad's side is from) way:
-saute garlic, 2 tbsps. vinegar, and cracked pepper until it's aromatic
-add chicken and cover. let simmer on low-medium heat until cooked and juices fill almost half the pot.
-in another pan - saute another 2 tbsps. vinegar, cracked pepper, garlic w/ 1 chopped onion and 2tbsps. soy sauce
-add that mix to the original pot and simmer w/ bay leaf.
-for added texture deep fry some potatoes (i like using yukons) and serve over rice.