Chicken Adobo

by
  • 3 lb Chicken thighs. split breasts. or tenders
  • 1/2 cup vinegar
  • 1/4 cup soy sauce
  • 3 garlic cloves. crushed
  • 1/4 tsp Salt
  • 1/4 tsp peppercorns, crushed
  • 1 bay leaf
  • white or yellow rice to serve with the chicken

Directions

  1. In a large sauce pot, mix all ingredients except chicken; add chicken and cover.
  2. Let stand (refrigerated) for 2 to 3 hours.
  3. Bring slowly to a boil; lower heat and simmer for 30 minutes.
  4. Uncover and simmer 15—20 more minutes or until liquid evaporates and chicken is lightly browned; remove bay leaf before serving.
  5. Serves 8-10

This is fantastic!

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