IMPORTING THE SUPERIOR CULTURE:

Noel's Chicken Adobo (Gretchen McKay, 3/25/09, Pittsburgh Post-Gazette)

* 1 1/2 pounds boneless, skinless chicken breast, cut into small pieces
* 3 cloves garlic, minced

* 1 shallot, finely chopped

* 1 teaspoon coarsely ground black pepper

* 1 bay leaf

* 6 tablespoons red or white wine vinegar

* 1/2 cup chicken broth

* 1/4 cup soy sauce

* 1 tablespoon vegetable oil

* 1 red bell pepper, cut into bite-sized strips

* 1 cup coconut milk (shake can before measuring)

* 1/2 to 1 teaspoon red pepper flakes

In a deep nonstick pan, combine chicken, garlic, shallot, black pepper, bay leaf, vinegar, chicken broth and soy sauce. Bring to a simmer, cover and cook until chicken is mostly cooked through, about 10 minutes. Transfer mixture to a bowl and remove chicken pieces from the sauce.

Wipe out pan, add the oil, and heat over medium-high heat. When oil is hot, add chicken and saute for about 11/2 minutes per side. Add bell pepper and saute until softened, about 3 minutes.

Return sauce to pan. Add coconut milk and red pepper flakes and simmer until sauce is heated through and the flavors blend, 3 to 5 minutes. Serve at once.