Chicken Adobo

I use to travel to the Philippines some years back and Chicken Adobo was, hand's down, one of my favorite dishes.  I got this recipe from a friend of mine from the Philippines.  I've used it on a number of occasions and it has never failed me.  Happy Adobo-ing! 

2 lbs. Chicken: bonesless, skinless thighs
1 Tbsp. Minced Garlic
2 tsp. Crushed Ginger
1 medium Onion, Diced
4-5 medium sized Yukon Gold Potatoes, chopped
2/3 C. White Vinegar
1 C. Soy Sauce (Hawaiian if you have it)
1 C. Water
3 Bay Leaves
Black Cracked Pepper
1/2 C. Warm Water mixed with 1/2 C. 7-Up or Sprite

In a large skillet heat olive oil. Add  in chicken, let brown. In a separte sauce pan, add a bit of olive oil and sautte the onions, add in the garlic and the ginger.  When onions are transluscent add back into the chicken.  Add water (1-2 C.) and bring to a simmer.  Add the vinegar, soy sauce and aditional water if needed, as well as the bay leaves.  Add potatoes and let simmer for 20 minutes or until the potatoes are tender.

Lastly add in the water/Sprite misture.  Let simmer several more minutes then turn off stove and serve over rice.

**Notes: I have made it with and without the potatoes and with and without the Ginger, as you please according to what you have and to your own taste.  Do not add any additional salt until you have added the soy and the vinegar, or you might ended up over-salted.

Very easy, relatively fast and very tasty