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Filipino Stew
Ingredients:
2 lb chicken pieces, cut up or whole 
1 head of garlic, coarsely chopped (yes, an entire head!) 
4 Tbsp soy sauce (or more to taste) 
1 tsp ground black pepper 
2 cups water 
1/2 cup vinegar (rice vinegar or white wine vinegar work best) 
2 bay leaves 
2 Tbsp cooking oil

Directions:
1 Put vinegar, bay leaves, pepper, soy sauce, and 
water in a saucepan. Cover and cook slowly about 
15 minutes. 
2 Meanwhile, heat the cooking oil in a large, 
heavy-bottomed frying pan. Peel the garlic, break 
the cloves into chunks, and brown them over 
medium-low heat (about 5 minutes). 
3 Add the chicken to the frypan and brown it over 
medium-high heat (about 5 minutes). 
4 Add the broth to the frypan and simmer, partly 
covered, until the chicken is done (about 30 
minutes). Do not let it come to a boil. 
5 Remove the bay leaves and serve over rice. 
This dish is too strongly flavored to go well with wine; try serving it with beer. You can substitute pork
for the chicken, or mix the two. In the Philippines it is the custom to marinate the meat for two days
rather before simmering; with the top-grade meats that are universally available in our grocery stores,
that is not necessary (though it does deepen and enrich the flavor). To marinate the chicken, mix in the 
broth and 3 of the garlic cloves after step 1, then put the chicken in a glass dish and pour the marinade 
over it. Adobo is the national dish of the Philippines. Most warm-weather countries have through the
centuries developed recipes that preserve food while flavoring it. This dish is different than many
because of its strong component of vinegar. It is at once sour, salty, and drenched in garlic.

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