how to make newport adobo

When I first moved to Newport, I had the cravings for adobo. But since Filipino restaurants are few and far between here, I thought I’d give it a try. I had no idea how to cook it, but somehow came up with the following recipe.

Ingredients:
1 pound chicken pieces (use skinned chix breast if you want the healthier version); you may substitute lean pork if you wish
half a clove of garlic
equal parts soy sauce and white vinegar
some water
2-4 tbspn of cooking oil (i prefer olive oil for health reasons)
1 bell pepper, sliced (green, gold, or red, whatever you prefer)
a couple of tomatoes, quartered
one tbspn honey or sugar
half an onion, sliced
seasonings--black pepper, bay leaves, oregano and some basil

I like to sautee the meat first in order to brown the outside. I may even throw the onions and the bell pepper in with the meat in the skillet too (it depends on my mood). Once that’s done, I put the meat and the onions in the sauce pan with the rest of the ingredients. And simmer it til the meat is completely cooked inside and the tomatoes are all mushy. I usually add the bell peppers last so they stay relatively firm. If I feel like making it spicy, I add some Chinese chili sauce.

Serve with rice.