Chicken adobo

Some of my colleagues at work are Filipino, and they are always bringing in their ethnic cooking for me to taste-test. Lucky me - it is just delicious cuisine. This recipe is authentic and tastes just great. When done, the meat falls off the bone, and is succulent and aromatic. Quick and easy to put together. I made it with brown rice. Enjoy!

Chicken adobo

3 pounds chicken pieces (dark meat works best)

1/2 cup white vinegar

1/2 cup soy sauce

1 bay leaf 

3 cloves of minced garlic

1/4 teaspoon black peppercorns

1/2 cup water

Combine all the ingredients in a deep sauce pan. Bring to a boil and then reduce the heat to medium low.

Cover and simmer until the meat is quite tender, about an hour. Turn pieces frequently during cooking, so that each piece of chicken gets well-coated with sauce.

If you desire, you can saute each chicken piece in a little canola oil when it is finished, just to give it a nice browning.