1. Sauté garlic, onions, peppercorn, ginger, and chicken in oil for 5 minutes. Add DEL MONTE Red Cane Vinegar, patis, and laurel. Simmer without cover for 5 minutes.
2. Add DEL MONTE Quick 'n Easy Gata Mix. Bring to a boil and simmer for another 15 minutes, stirring occasionally. Add sili leaves, then serve.
After adding the Del Monte Red Cane Vinegar, patis, and laurel, allow the liquid to evaporate until almost dry. At this point, the vinegar and patis will have already evaporated, resulting in a concentrated flavor.
This Del Monte Kitchenomics take on this regional adobo dish is a definitely must-try!