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ADOBO CHICKEN

1 3-pound stewing chicken (or 5 pounds thighs), cut up
1/2 cup vinegar
1 cup water
2 cloves parlic, minced
1 inch ginger, grated
1 bay leaf
2 tablespoons soy sauce
salt
pepper

1. Chop chicken into serving-size pieces. Mix with vinegar, water, garlic, bay leaf, soy sauce, salt, pepper.
2. Cook chicken in a pot on high heat. As the liquid thickens, turn heat to low and continue cooking until meat is tender and slightly brown. Stir chicken from time to time, cooking for about 30 to 35 minutes.
Note: To make adobo pork, follow the same procedure but add 1 teaspoon allspice.

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