Wednesday, January 10, 2007

Chicken Adobo


1 whole chicken (cut into small pieces)
salt to taste
1 tbs pepper corns
1 bay leaf
1 c vinegar
1 head garlic (crushed)
1/4 c oil

Clean and cut the chicken into small pieces. Season with salt and peppercorn. Place in a saucepan and add bay leaf, garlic, and vinegar. Let simmer until tender. If too dry, add 1/2 cup of hot water at a time. When meat is tender, add the oil and saute until chicken is brown. Serve hot with steamed rice.

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