Chicken Adobo

It's not often that I get a chance to cook with meat on the farm. I decided to take advantage of what was left of the Cornish Cross in the fridge and try out my brother's recipe for chicken adobo, a favorite Filipino dish of mine that goes well with steamed or fried rice.

Chicken Adobo
Serves 4

Half of a whole chicken, cut into pieces
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon peppercorns
Sprigs of thyme
1 onion, chopped
1 head garlic, minced
1/4 cup soy sauce
1/4 cup white vinegar

Marinate the chicken pieces overnight with minced garlic, thyme, soy sauce, and cracked black pepper. Then, once you're about to cook it, just prepare the following: 2-3 cloves of garlic (minced), 1 onion (chopped), then saute it together with your marinated chicken. Put aside the marinating sauce. Cook your chicken until it gets partly seared. Add in about 1/4 cup of white vinegar. Simmer it, until the acid-like smell is gone. Remember: while simmering the chicken with the vinegar, do not stir it. Decrease the heat level if gets to a boil. Once the acid-like smell has dissipated, add the marinating sauce and simmer until it gets thick enough. (The correct consistency should cover the back of your spoon if you dip it in). Adjust your salt and pepper depending on your preference. You can add vegetables if you want to as long as the sauce is half-way ready to avoid overcooking it.