Chicken Adobo

This is the national dish of the Philippines - which I have never gone to, and know nothing about :)  But eating this chicken makes me think I need to get there some day!  The recipe came out of Food and Drink 2005 Summer and it actually is one of those dishes that tastes better the next day.  So do a little extra cooking on Sunday and you have a fantastic dinner for Monday.

1.5 kg chicken, cut in 8 pieces
1/4 cup finely chopped garlic
salt to taste
2 tsp cracked peppercorns
1/2 cup unseasoned rice vinegar
2 bay leaves
1/4 cup soy sauce
1/2 tsp Asian Chili Sauce
3/4 cup water
2 tbsp olive oil
1 onion, sliced
2 cups baby spinach

1. Marinate chicken with garlic, salt, peppercorns, vinegar, bay leaves, soy sauce and chili sauce for 30 minutes.
2. Add to casserole or pot along with water arranging chicken so that it is mostly submerged in cooking liquid) and bring to boil.  Simmer uncovered until chicken is just tender, about 25 minutes.  Remove chicken to a plate and set aside.  Skim fat from cooking liquid.  Pat chicken with a paper towel to dry the skin.
3. Heat oil in a large skillet on medium heat.  Add onion and saute until tender, about 3 minutes.  Add chicken and brown each side (about 5 minutes).  Remove chicken and onions back to casserole.  Add cooking liquid to skillet, bring to a boil and boil 1 minute, scraping bottom of pan with a spoon to dissolve any brown its.  Stir in spinach.
4. Pour contents of skillet over chicken and onions.  Cool and skim fat.  Refrigerate until needed.  Reheat on top of the stove for 10 to 15 minutes or until everything is hot.