Combine the chicken, apple cider vinegar, soy sauce, garlic, brown sugar, peppercorns, red pepper, and bay leaves in a large Ziploc bag; refrigerate for 2 hours.
Pour contents of the bag into a large nonstick pan or a Dutch oven; set over high heat and bring to a boil.
Reduce heat to a simmer, cover with a lid, and continue to cook for 30 minutes, turning the drumsticks halfway through cooking.
Preheat the broiler.
Line a baking sheet with foil; transfer the drumsticks to the baking sheet and broil the chicken for 4 minutes or until the chicken is browned.
In the meantime, increase the heat to high and bring the remaining liquid in the pan to a boil.
Continue to cook for about 8 minutes or until reduced to a maple syrup consistency.
Remove the chicken from the broiler and transfer it to a serving plate. Pour the prepared sauce over the chicken.
Serve the chicken over cooked rice and garnish with green onions.
Marinate the chicken for at least 1 to 2 hours for flavor.
Use bone-in, skin-on chicken for a tastier dish.
Flip the chicken halfway for even cooking.
To make it ahead, marinate a double or triple batch of this flavorful chicken adobo. Before cooking, store the extras in the freezer for up to 3 months. When you are ready to enjoy, allow the marinated chicken to thaw in the refrigerator before proceeding with the recipe as you normally would.
Store leftovers in the fridge for 3 to 4 days or freeze for 2 to 3 months.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.