I am bad in making adobo

as the title says, yes I am bad adobo cook. I did everything my best to balance the salty and sour of vinegar yet it will end up being too salty or too sour. What I did is to boil a little the checken then add seasons except for vinegar and when it boils again I add little vinegar and I will not stir it until it boils again. Please share your technique in making adobo, it is a simple dish yet I am making it worst