Adobo chicken--just as easily done as said.

This tangy, exotic chicken dish is made with ingredients you probably have around anyway.

Philippine-Style Chicken Adobo

(the recipe below reflects my modifications)

• 1/2 cup cider vinegar
• 1/4 cup soy sauce (I used a low-sodium variety.)
• 1 tablespoon minced/crushed garlic
• 2 bay leaves
• 4 whole chicken legs (2 1/2 lb), cut into drumsticks and thighs

• 
  I had peeled the skin off my chicken beforehand. The recipe calls for the skin to be on. It came out well without the skin.
• 
  Stir together vinegar, soy sauce, garlic, bay leaves, and 1/2 teaspoon black pepper in a bowl, then pour into a sealable plastic bag. Add chicken and seal bag, pressing out air. Turn to coat thoroughly, then put bag in a baking pan and marinate chicken, chilled, turning occasionally, 2 hours. (I did it longer, more like 3 hours.)
• 
  
• Preheat oven to 425°F.
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• Arrange chicken, skin sides up, in 1 layer in a 13- by 9- by 2-inch metal baking pan (I used a disposable foil pan with a cookie sheet underneath, to have mercy on my husband who does the dishes) and pour marinade over it. Bake in middle of oven until cooked through, 30 to 35 minutes. Transfer chicken, skin sides up, to a broiler pan. (I totally skipped that step and broiled the chicken in the foil pan.) Pour marinade into a small saucepan and skim fat. (<--I did that.)
• 
  
• Preheat broiler.
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• Broil chicken about 4 inches from heat until skin is golden and crisp, 2 to 3 minutes. While chicken is broiling, bring marinade to a boil and discard bay leaves. Serve chicken with sauce.

I served this with brown rice and sweet potatoes. I peeled the sweet potatoes, cut them into chunks, and put the pan of sweet potato chunks in the oven to cook along with the chicken. When I moved the chicken to the broiler, I took the sweet potatoes out, and tossed them up with a couple tablespoons of margarine.