• Chicken drummettes or any cut of chicken
• 2-3 cloves chopped garlic
• 1 medium to large chopped onion
• 1 cube chicken buillion
• garlic salt
• black pepper
• 1-2 bay leaves
• white distilled vinegar or rice vinegar
• soy sauce

1. In large pot or dutch oven, heat pan with about 2-3 tablespoons of cooking oil (veggie, corn, canola will do)
2. Add chopped garlic and onions to the pot - cook til translucent.
3. Add chicken to the pot - cook til you can't see any raw-ness on the outside.
4. Season chicken with garlic salt, black pepper, chicken buillion cube and bay leaf.
5. Add soy sauce - I start pouring and count to 5, then stop.
6. Add vinegar - I start pouring and count to 5, then stop.
7. Stir and let it simmer away for about 20 minutes.
8. Depending on the cut of chicken you use, you may have to skim any fat that have risen up from cooking.
9. You can also continue cooking it until all the liquid is gone, and then it naturally fries itself in the oils left in the pan.
10. Serve over hot steamed rice, preferable Jasmine.
11. We find that adobo tastes better a day or so after, when the chicken has completely absorbed all the flavors. This recipe can also be used for pork (preferably pork belly) and beef.

Today, I spent the day cooking up for my friends and catered a dinner of filipino food. Some of our favorite filipino foods I made included Chicken Adobo (chicken braised in garlic, soy sauce, and vinegar)