Dead simple chicken adobo
A national dish of the Philippines which isn't some baby chick boiled whole in it's egg.

Half a dozen chicken drumsticks or thighs or a mixture, or three or four diced chicken breasts.

Mix a third cup of rice vinegar or white vinegar with a half cup of light soy sauce. Put it in a dish, and let the chicken marinade in it for 15-20 mins.

Brown the chicken pieces in oil in a frying pan then transfer to a pot on low heat. Add the marinade to the pot, chuck in a couple of bay leaves (and chuck em when you're done), some chopped garlic and a few twists of black pepper or whole black peppercorns, whichever.

Let simmer, covered, for 45 mins - 1 hour checking to turn occasionally so the pieces don't stick to the pot or that the liquid doesn't dry up (though it should reduce). The chicken will get really tender and will start to fall from the bone.

Serve with plain steamed or boiled rice.

Simple and delicious.

For variations you could add:

a handful of frozen peas,
a sliced onion
or removing the chicken and returning it for a second browning to the frying pan for a minute or two while you add oyster sauce to the soy mix in the pot, stir it in and let it heat through and thicken. Put the chicken on the rice, pour the oyster and soy sauce on top and tuck in.
(Dildo Bugger destroyed a ring on, Fri 29 Jun 2012, 0:51, Reply)