Posting here for Ate Mai. Taken from Cook Magazine (January-Februart 2003 issue). 🙂

Ingredients:
1/2 kilo liempo w/ skin, cubed
1/2 kilo chicken parts
2 tsp salt
1/2 tbsp ground peppercorn
1/2 cup strong vinegar
1/2 cup water
1 head garlic, pounded
1 pc. laurel leaf, if desired
1-1 1/2 cup coconut milk
about 2 tbsp achuete oil, for coloring, if desired

Procedure:
– Season meat with salt and pepper and leave for about 15 minutes.
– Add vinegar and water, garlic and laurel
– Add achuete oil
– Simmer, covered in a heavy pot
– Reduce till liquid has practically evaporated
– Add coconut milk
– Let the sauce thicken to desired consistency

Knowing me, I’ll just take a look at the ingredients and then create the dish a’la chamba. And add some whole peppercorns at the end for that Adobo-effect. 🙂

ciao!