Chicken Adobo

Ingredients:

2-3 pounds chicken, cut into serving pieces
1/3 cup soy sauce
1/2 cup vinegar
1/2 head garlic, minced
1 pc. bay leaf(laurel leaf)
1 medium onion, chopped
6-8 pieces whole peppercorns
1/2 cup water
1/4 cup cooking oil, for sauteing
2 cups of Vegetables, either Spinach, Green Beans or Asparagus - Optional as side dish

Cooking Procedure:

1. Mix the pork, vinegar, soy sauce, bay leaf, half the garlic and onion and peppercorns in a container and marinate for 20-30 minutes.
2. In a medium pot, put the marinade together with the chicken and bring to a boil. DO NOT STIR.
3. Simmer for 20 minutes or until chicken pieces are tender. Add the water in if it's drying out before the meat gets tender.
4. (Optional) To cook your favorite veggies, either spinach, green beans, or asparagus as a side dish : leave a little sauce on the pan and add a little oil. Stir-fry the desired vegetable for 2 minutes, then add a 2 tablespoons water, cover, and cook for another 2-3 minutes.
5. Serve with hot rice.


Tips:

•If the recipe is too tangy for you, substitute half the vinegar with water.
•Remember that chicken breasts or the white meat cook faster than the rest of the chicken and can tend to be rubbery and bland when overcooked, so if you plan to have a fork-tender dark meat, scoop out the breast before cooking the rest further.
•The vinegar mixture is left to boil with the meat and it shouldn't be stirred or the vinegar will taste fresh and uncooked.
•If you are to try the variant dish with the coconut milk and all you have is the prepared or canned coco milk, read the label to make sure there's no sugar added, you might not like the hint of sweetness for this savory dish.