Chicken Adobo (Serves 2-3)

6-8 pieces chicken
1 cup cider vinegar
1 cup soy sauce
1 tablespoon black pepper corns
2 large onions, quartered
6-8 ounce can coconut milk
2 tablespoons yellow curry powder
2 tablespoons vegetable oil
1 teaspoon salt

Heat oil in a large pot over medium heat. Chicken breasts should be cut in half to have more equally sized pieces of chicken.  Season chicken with salt.  Add chicken to oil, skin side down, cooking 2-3 minutes on each side.   When chicken begins to brown on all sides, add the cider vinegar, soy sauce, pepper corns, and onions.  Mix well and cover the pot with a lid.  Cook for about 15 minutes.  Remove lid and continue simmering.  Check doneness of chicken by cutting a piece of the dark meat to make sure there is no pinkish color.  (Chicken cooked until the internal temperature reaches at least 165°F as measured using a food thermometer.)  Reduce heat to low and add the curry powder and coconut milk.  Cook for another 10 minutes, allowing the sauce to reduce and thicken.