Adobo is a Philippine dish that's traditionally made with pork and coconut milk -- in addition to a lot of the ingredients below. (Maybe someday I'll post a "real" adobo recipe.) This simplified version gives a very similar flavor in a quick recipe easier for everyday cooking. And since we're improvising here anyway, I used chicken tenders, instead of the thighs indicated in the recipe, because I had them on hand. :)
1 Tbls vegetable oil
6 skinless chicken thighs
3 cloves garlic, minced
2/3 C apple cider vinegar
1/3 C soy sauce
1 tsp whole black peppercorns
1 bay leaf
Heat oil in a fry pan and cook chickeen until lightly browned on both sides (about 5 minutes each side). Set chicken aside, reserving 1 Tbls of pan drippings in the fry pan. Sauté garlic over low heat until soft (1 minute). Add the remaining ingredients and stir gently.
Return chicken to the pan and cook, covered, for 20 minutes. Uncover, increase heat to medium-low and cook 15-20 minutes longer, occasionally spooning sauce over chicken, until sauce thickens a little and chicken is tender and nicely glaced with sauce.
Remove bay leaf. Serve...with rice.