Chicken Adobo

Ingredients

• 1 pkg ATC Chicken thighs or drums (or 2 pkgs if your pan is big enough)
• 5-10 cloves of garlic, smashed
• Big ol' knob of ginger (I really like ginger...feel free to omit or do less) - cut into strips or smashed & left whole if you don't like eating it
• 10-15 bay leaves
• 1 tbsp black peppercorns
• 1/2 cup rice vinegar
• 1/2 cup soy sauce/fish sauce (I do about 1/4 cup soy & 1/4 fish...your call)
• 1 cup water
• 1 can coconut milk - the kind with the cream in it

Directions

Brown the chicken with the ginger...if the ginger starts to burn, take it out & set aside. You may do this in two rounds. Add garlic towards the end of the browning - if you burn garlic, it gets bitter, so keep an eye on it & take it out if it gets too hot.

Add the soy/fish sauce, bay leaves, peppercorns & vinegar along with anything you had to pull out like the garlic if things got too hot - scrape the bottom of the pan to get all the delicious chicken browned bits off the bottom of the pan. It will clear your sinuses! Bring up to a slow, not gonna burn anything cause I'm patient kind of gentle simmer. If you're using thighs, make sure the skin is facing up. Simmer uncovered.

Once things are at the right simmer, add in the coconut milk. If you want to add anything else, like green beans, potatoes, carrot, etc that you have an abundance of, that just makes things better. Did you forget to start the rice? Now is a great time to do it. The sauce should thicken a bit as it simmers gently.

Cook till the chicken starts falling off the bone. Season with some black pepper. Serve over, or along side the rice...We like it topped with cilantro & green onions - basil out of the garden in the summertime is a special treat. Enjoy!