Filipino Chicken Adobo

Philippine Recipes Made Easy, by Violeta A. Noriega.

INGREDIENTS
SERVINGS 5-6 UNITS US

2 lbs chicken pieces

3 -4cloves garlic, minced (I prefer to smash the cloves, which is more traditional)

cup white vinegar

teaspoon black peppercorns, cracked

1bay leaf

cup soy sauce

teaspoon salt (or to taste (I leave this out))

to taste vegetable oil (for sauteing) or to taste vegetable oil cooking spray (for
sauteing)

3 -4medium potatoes, cut in 1 in. pieces (optional)

DIRECTIONS
1. Combine all ingredients in a deep glass or stainless steel sauce pan.
2. Bring to a boil over medium heat, then reduce heat to medium low.
3. Cover and simmer for about 30 minutes or until the meat is very tender.
4. Gently turn the meat occasionally during the course of cooking.
5. Remove the meat from the sauce and pan-fry in a little oil until browned on all
sides.

6. Transfer to a serving platter or bowl and cover with sauce. Serve with warm
steamed rice.
7. While the recipe says to saute the meat after it's cooked, I usually brown the
meat before adding the remainder of the incredients. I have no idea what
difference this makes, if any.