COMBINE chicken, onion, garlic, vinegar, soy sauce, bay leaves and pepper in a large, heavy Dutch oven. Add just enough water to cover chicken. Bring mixture to a boil.
REDUCE heat to low; cover, leaving lid slightly ajar, and cook for 25 to 30 minutes or until chicken is tender. Add more water if all liquid evaporates.
HEAT oil in a large skillet over medium-high heat. Remove chicken and onion from pan juices with a slotted spoon and add to skillet. Reserve juices in Dutch oven. Discard bay leaves. Cook chicken, stirring occasionally, for 5 to 6 minutes or until chicken is lightly browned and onions are caramelized. Cook pan juices in Dutch oven over high heat until reduced to about 1 cup.
WHILE juices are reducing, prepare pasta for 2 minutes according to package directions.
SERVE adobo with reduced pan juices over pasta with tomato wedges on the side.
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