Chicken adobo

Monday Lunch,
Yummie Chicken Adobo,
Pinoy´s trademark

Ingredients

Chicken legs
soy sauce
white vinegar
handful of black peppercorns
garlic cloves, peeled (5-15)
1 large bay leaf
cooking oil (something bland like canola oil)

Simmer: Put chicken, peppercorns and bay leaf in a large pot . Peel garlic cloves, cut a slice into them, and add to pot.
Add soy sauce and vinegar to pot: 5 parts soy sauce to 3 part vinegar Add some water so the pot is about half full; if you're cooking more, then adjust. Important: the liquid should be pretty brown from the soy sauce, rather than very watered down.
Cover; simmer on medium heat for 15-20 minutes, then remove from heat.
Fry: Pour liquid into a bowl and set it aside.
Pour some cooking oil into the bottom of the pot and brown the chicken at a high heat. (Cover the pot to keep from splattering.) You may have to take some of the chicken out of the pot to do this easily. You can also brown the garlic lightly.
Remove from heat and let the pot cool. This is important — otherwise, the soy sauce can end up with a burnt taste. Boil: When pot has cooled down, pour the sauce back in. Cover, and boil at medium heat for 45 minutes to an hour. Adobo is done when the chicken is cooked and tender.Serve w/ rice or veggies.