Chicken Adobo

DIRECTIONS

• In a large mixing bowl combine thawed chicken, water and salt.
• Allow chicken to soak several minutes while preparing the other ingredients.
• Just before adding to frying pan, drain on paper towels.
• In a medium saucepan combine water, vinegar, soy sauce, bay leaves and pepper.
• Heat on medium low setting, covered, about 15 minutes.
• In a 12" skillet or chicken fryer combine oil and sliced garlic over medium low heat.
• Cook for 5 minutes, stirring occasionally.
• Drain chicken pieces and add, skin side down, to garlic oil, increasing heat to medium high.
• Cook 5 minutes per side.
• Reduce heat to simmer and pour vinegar-soy mixture over chicken.
• If finishing adobo in skillet, partially cover pan and continue cooking, turning occasionally for 30-40 minutes, or until sauce is reduced by half.
• Alternate Slow Cooking Method: After browning chicken, place in 3 or 4 quart slow cooker, on low setting.
• Pour vinegar-soy mixture over top, and cook 2 hours, covered.
• Remove cover, increase setting to high and finish cooking an additional 1 hour.
• Variations May substitute 1 1/2 pounds either cubed pork or beef for the chicken.
• Brown 1" cubes on all sides a total of 5 minutes, then proceed as above.
• Stew meat works well here.
• May use one, (1 to 1 1/2 pound), package boneless, skinless chicken thighs or breasts in place of the regular chicken thighs.
• May replace one cup of water in the vinegar-soy mix with same amount of coconut milk.
• Proceed as above.
• *Discard bay leaves before serving.