Chicken Stew

This is a simple, but delicious stew.

Oil
1/2 tbsp garlic, minced
1 onion, chopped
8 pcs chicken drumsticks
1 can whole tomatoes
1/2 cup chicken broth
2 potatoes, quartered
1 red bell pepper, cut into strips
1 can kidney beans, drained
1 can whole corn kernels, drained
Dried basil
Salt

In a saucepan, heat oil, garlic, and onion. Add chicken and cook until browned. Add tomatoes and broth. Simmer until chicken is tender. Season with salt and basil. Add potatoes and bell pepper. When potatoes are cooked, add kidney beans and corn and simmer for a few more minutes.

Adobo

I've tried several versions of this recipe, but this is the only one that my husband really liked.

1 kilo chicken, cut into serving pieces
1/2 kilo pork
1-1/2 cups vinegar
2/3 cup soy sauce
1/2 head garlic, peeled and crushed
1/2 tsp salt
1 tsp whole peppercorns
3 pcs bay leaves
3 tbsp sugar
1-1/2 cups water
Fresh cilantro leaves, chopped (optional)

Place the chicken and pork in a large saucepan. Add vinegar, soy sauce, garlic, salt, peppercorns, bay leaves, sugar, and water. Cover and marinate in the refrigerator for at least 30 minutes, or overnight. Bring the mixture to a boil over medium heat, then turn the heat down to low and simmer for about 20 minutes, or until chicken is tender.

Preheat a gas grill or broiler. Place the rack 3 or 4 inches from the source.

Remove the chicken and pork and dry gently with paper towels. Boil the sauce over high heat until it is reduced to about 1 cup; discard the bay leaves. Grill or broil the meat until brown and crisp, about 5 minutes per side. Garnish with chopped cilantro leaves, then serve with the sauce.