Lani'S Chicken Adobo

• 1 whole chicken cut up
• 3 bay leaves
• 12 large cloves of garlic
• 1 tbsp. Whole black peppercorns
• (optional - add more coarse ground pepper)
• 6 tbsp. Distilled white vinegar
• 3 tbsp. Vegetable or canola oil
• 6 tbsp. Dark soy sauce
• Cooked Jasmine Rice
• 4 chicken livers (optional)
• 1 lb lean pork (optional)
• 3 hard boiled eggs (optional)
• 2 diced and blanched potatoes (optional)

1. Chicken Marinade:
2. Peel and finely chop all garlic. Combine 4 of the garlic cloves with soy sauce, vinegar (must be white), bay leaves, peppercorns and pepper in a large bowl and mix well. Add the chicken, and optional pork and coat well. Set aside for an hour or overnight (refrigerated), turning the chicken to ensure it is thoroughly coated.
3. Cooking (use either slow cooker methos or pan method):
4. Slow Cooker - Place in slow cooker and follow directions for the specific model, but usually cooks in 3-4 hours. Add optional potatoes during last hour. Add optional cooked chicken livers, hard-boiled eggs during last half hour.
5. Large pan or wok - Use a wide saucepan or large wok and set over medium high heat. When the oil is hot, add the remaining 8 garlic cloves, and carefully fry until golden brown. Add the chicken pieces, without the marinade, and brown the chicken pieces for 10-15 minutes, turning often. Add the marinade plus 1/2 cup of water, and cover for 10 minutes. Turn the heat to low and simmer (covered) for at least 1/2 hour, turning the chicken often. Remove the cover and turn the heat to medium high. Cook until chicken and optional pork is thoroughly cooked (and tender) and sauce is thickened, removing oily layer on top periodically. Add optional items as appropriate.
6. Serve over Jasmine Rice

chicken, bay leaves, garlic, black peppercorns, ground pepper, white vinegar, vegetable, soy sauce, jasmine rice, chicken livers, lean pork, eggs, potatoes

Taken from www.epicurious.com/recipes/member/views/lanis-chicken-adobo-50187455 (may not work)