Chicken Adobo

This is my absolute FAVORITE dish EVER!!! My husband served in the Philippines and this is one dish he makes - YUM!!!

Chicken Adobo
6 tsp. vegetable oil
6 cloves garlic, minced
2 tsp. ginger, grated
3 chicken breasts cut into about 3 inch squares
2 tsp. salt
1 c. native Philippine vinegar (buy at an Asian store) or distilled white vinegar (Philippine vinegar is sweeter and doesn't have such a bite)
1/4 tsp. black pepper
1 cup water
4 bay leaves

Heat the oil in a frying pan and saute the garlic and ginger. Add the chicken pieces and lightly brown. Add the vinegar, salt, pepper, water, and bay leaves and simmer, covered for 30 minutes or until the chicken is tender. Continue to simmer on low heat uncovered, until the liquid is reduced by half. Serve with rice.

For a sweet, thick sauce, add 1 cup canned coconut milk after reducing the adobo sauce; simmer, uncovered for a few extra minutes. (this is really good)

Here is a picture of our Philippine vinegar, it's called Datu Puti - you can probably find it at an Asian market/store - we found ours in Provo. My mom made this with normal vinegar and said it turned out really yummy.