Filipino Chicken Adobo

Ingredients

• Servings: 5
• 2 1/2 lbs chicken pieces
• 3 -4 cloves garlic, minced (i prefer to smash the cloves, which is more traditional)
• 1/3 cup vinegar
• 1/4 teaspoon black peppercorns, cracked
• 1 bay leaf
• 1/3 cup soy sauce
• 3/4 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 -4 medium potatoes, cut in 1 in. pieces (optional)
• to taste water (to cover)

Recipe

• 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.
• 8 i adapted this from a recipe in philippine recipes made easy, by violeta a. noriega.