Chicken (or Pork) Adobo

 Years ago, in a land far far away - actually it was the Island of Oahu, on the North Shore where that famous big winter surf is, we lived in a little beach house (a rental) right on the edge of the sea.  In fact, during a few bad storms the water washed sand up into the yard and the occasional wave gave a slap at our sliding glass door.

Next door to us lived a very interesting neighbor, a former Las Vegas nightclub entertainer.  He was a limbo dancer, who had performed under that flaming, and very low bar.  A Filipino man with an ever changing line up of pretty young (live in) baby sitters for his two kids.  To make a long story shorter, over the course of time, he shared a few of his recipes with me.  One, being Pork Adobo.  I've since used the recipe for chicken as well, and have added in various vegetables. 

I will give his original recipe, which is the pork version, as it has the fat rendering information, which was something I was unfamiliar with at the time and found useful.  You don't have to cook all the veggies in the vinegar and shoyu broth, but can add some in later, as I did here with the cubes of butternut squash.  The peppers were cooked with the chicken.