Lisa's
Chicken and Pork Adobo
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1/3 cup white vinegar (or cider vinegar)
1 cup 7 up
2 cups chicken broth
2 tablespoons peeled and crushed garlic
1 medium white onion slice bite size
2 tablespoon oyster sauce
2 pieces of bay leaves
half teaspoon freshly ground black pepper
1 pound chicken, cut into serving pieces
2 pounds lean pork, cut into cubes
1/3 cup soy sauce

Add vinegar, broth, garlic, soy sauce, oyster sauce, bay leaves and pepper
into a large casserole. Bring to a boil. Add the meat, cover and bring to a
boil. Simmer and cook for about 30 minutes.  Remove meat and reduce sauce
till thicken. , and return the meat to the reduced sauce , mix well.
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Serve with rice.
Optional: Add hot peppers last 5 minutes of cooking
till peppers are tender to your taste. :)  
Filipino "Adobo"-Style Chicken
8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections
1 1/2 cups distilled white vinegar
3 garlic cloves, crushed
2 bay leaves
1/2 tablespoon whole black peppercorns, crushed lightly
1 cup chicken broth or 7 up soda
3/4 cup soy sauce
3 tablespoons vegetable oil
Chopped scallions, for garnish

Accompaniment: Cooked rice
In a large kettle combine the chicken, vinegar, garlic, bay leaves, peppercorns, and 1
cup broth, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the
soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with
tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup.
Let the sauce cool, remove the bay leaves, and skim the fat from the surface.
In a large skillet heat the oil over high heat until it is hot but not smoking and in it
saute the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is
browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over
it, and serve the chicken with the rice.
Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes