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Chicken Adobo (Filipino Chicken with Garlic)
250 ml vinegar (rice or white wine vinegars work best)
2 bay leaves
5 ml ground black pepper
50 ml soy sauce
500 ml water
25 ml cooking oil
1 head of garlic, coarsely chopped
1 kg chicken pieces, cut up or whole
Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes.
Meanwhile, heat the cooking oil in a large, heavy-bottomed frying pan.
Peel the garlic, break the cloves into chunks, and brown them over medium-low heat (about 5 minutes). Add the chicken to the frypan and brown it over medium-high heat (about 5 minutes). Add the broth to the frypan and simmer, partly covered, until the chicken is done (about 30 minutes). Do not let it come to a boil. Remove the bay leaves and serve over rice.
