Ingredients

3 teaspoons vegetable oil
1 teaspoon ginger, grated
3 cloves garlic, minced
2 1/2-3 pounds chicken, cut up
1/2 cup distilled white vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
2 bay leaves

Directions

Heat the oil in a large pot and sauté the garlic and ginger. Add the chicken pieces and lightly brown. Add the vinegar, salt, pepper, water and bay leaves and simmer, covered, for 30 minutes or until chicken is tender. Remove the cover and continue to simmer until the liquid is reduced by half. Serve with rice. Serves 8.

Variations: Add 1 whole jalapeno pepper to the liquid before simmering the chicken or add 1/2 cup of canned coconut milk after reducing the adobo sauce.

For for a sweet, thick sauce add 1 cup of drained pineapple pieces and 2 medium tomatoes (quartered) for extra texture and a sweet-and-sour taste.

Each serving contains 472 calories, 68g protein, 20g fat, 2g carb, 516mg sodium, 192mg cholesterol.