EAST LAKE DINNERS

Chicken Adobo

2 pounds chicken

1 head garlic, minced

1/2 yellow onion, diced

1/2 cup soy sauce

1 cup rice vinegar

2 cups of water

1 teaspoon paprika

5 bay leaves

4 tablespoons of cooking oil or olive oil

2 tablespoons cornstarch

Salt and pepper to taste

3 tablespoons water

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.

Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender. Remove chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes. Mix the chicken back to the sauce and add cornstarch dissolved in water to thicken. Add salt and/or pepper if desired. Bring to a boil then simmer for an additional 5 minutes. Serve hot with the adobo gravy and rice.