Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Serves 4 |
| 1 each | Chicken, cutup into small pieces |
| ½ cup | Vinegar |
| 1 each | Clove garlic, minced |
| \N \N | Salt to taste |
| ½ teaspoon | Black pepper corns |
| \N \N | 1-2 bay leaves, crumbled |
| 2 tablespoons | Lard |
| 2 cups | Water |
| ¼ cup | Soy sauce |
Place cleaned chicken into saucepan. To it add salt, vinegar, pepper corn, bay leaf, vinegar, and water. Cover and simmer till chicken is tender and liquid is almost evaporated. Remove meat from pan. In a fry pan add lard and fry meat till browned. Return meat to sauce.
Serve warm or cold over rice. variation: add thick coconut milk and let simmer for a few more minutes. This really add a wonderful flavor. Adobo A La Monja Cook chicken as directed above, till all liquids have evaporated. As soon as it dries up, add 1 sm can chuck pineapple (juice and all), 2 tomatoes quartered and a little butter or lard. Cover and simmer together in its own juices. Chicken Adobo