since time immemorial.

The vinegar marinade makes a dish that stores very well in the Filipino heat. Endless varieties of adobo exist and each region has its own specialty. Besides chicken and pork, adobo can be made with fish, squid, green bean and even eggplant.

4 to 6 servings

INGREDIENTS
Chicken, cut into serving pieces -- 2 1/2 to 3 pound
White vinegar -- 3/4 cup
Soy sauce -- 1/4 cup
Onion, thinly sliced -- 1/2
Garlic, crushed -- 4 to 6 cloves
Bay leaf -- 1-2
Peppercorns -- 6 to 8
Salt -- 1 teaspoon
Water -- 1 cup
Oil -- 1/4 cup