This dish is the national dish of the Philippines and I'm so glad I discovered it. It can be cooked with chicken or pork, or a combination of both. I used organic chicken thighs but any cut of the chicken can be used. They're stewed in a mixture of onions, garlic, bay leaves, peppercorns, soy sauce and vinegar until fall-off-the-bone tender. The recipe called for only 6-8 peppercorns but I like a burst of peppercorns in every bite so I tripled that amount. This is one of those recipes that is even better the next day. http://www.whats4eats.com/poultry/adobong-manok-recipe
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