I found this recipe on Epicurious.com when I was in college, and I make it over and over. I love the bite it gives when you first taste it. I use coconut vinegar found at an Asian supermarket to lower the acidity and olive or avocado oil for healthy heart cooking. This is best with lots of rice and

Combine all ingredients in a deep glass or stainless steel sauce pan. Bring to a boil over medium heat, then reduce heat to medium low. Cover and simmer for about 30 minutes or until the meat is very tender. Gently turn the meat occasionally during the course of cooking. Transfer to a serving

In a small bowl combine the onion, garlic, soy sauce and vinegar and mix all together. Place chicken in crockpot and pour mixture over chicken. Cook on LOW for 6 to 8 hours.

Discuss the taste, how difficult it was to make, any adaptations you made or menu suggestions. If you did not like it, please explain why or provide constructive criticism.

Another one? Yes, and this one has Annato seeds in it, which give the dish a great flavor, and deep rich color. It is easy too, what more could you ask for? From an Asian cookbook.

CHICKEN ADOBO Yield: 6 Servings 1 md Chicken, cut up Giblets from chicken 6 Garlic cloves; crushed 1/2 ts Whole peppercorns; -=OR=- 1/4 ts -Black pepper 1 sm Bay leaf 1/4 c Cider vinegar; -=OR=- -Lemon juice 3 tb Soy sauce 1/4 ts MSG (optional) 1/2 c Water, about Salt 3 c Hot cooked rice Combine