Philippine Style Chicken Adobo

Ingredients

• 1 dozen chicken parts (drumsticks and/or thighs)
• 2 or 3 raw garlic sections, sliced
• ¼ or less portion of onion, sliced
• 3 tbl. soy sauce
• 1 tbl. vinegar or lemon juice
• dash water
• 1 tbl. black pepper, ground
• 1 tsp. chili powder
• dash virgin olive oil

Cooking Instructions

1. Clean the chicken pieces, removing all traces of feathers, yellow skin covering, gelatin, and the cartilgeous tendon in the thigh, rinsing with water, and set aside.
2. Place just barely enough olive oil in cooking pot to cover bottom and sides with a thin coating of oil and garlic and onion slices, and apply heat.
3. Fry garlic and onion pieces until edges start becoming brown.
4. Add chicken pieces, teaspoon of black pepper, and 2 tbl. of soy sauce, to cooking pot; if using lemon juice instead of vinegar add at this time.
5. Set to medium heat, cover loosely, and stir occasionally adding a dash of pepper each time. A small amount of water may be added before cooking juices begin to replace the need for any water.
6. Over next 30 to 45 minutes, cooking juices will rise to near-overflow levels and then begin to subside. A spoon or ladle may be used to remove excess cooking juices if in danger of overflowing. Continue occasional stirring and adding a dash of pepper as in previous step but as juices begin to subside add remaining soy auce. If using vinegar instead of lemon juice add at this time. Begin sprinking dash of chili powder along with dash of pepper.
7. When 45 minutes of cooking are complete, turn to low heat and cover tightly; simmer for another 15 minutes.
8. When 15 minutes of simmering are complete, shut off heat and remove cover; Chicken Adobo is ready to serve!

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