Chicken Adobo

Use Philippine native vinegar called sukang "paumbong" .

or any other vinegar if not available..

 

1 tsp. Salt ( cut down on this if use garlic salt instead)

1/4 tsp. Black Pepper (add more if desired)

1/2 Cup of water

1 Bay Leaf

1-2 tbsp. Soy Sauce (low sodium)

Optional: Mix together 1/4 tsp. Cornstarch + 1/2 tsp. cold water to add to the sauce to thicken it.

For a healthy version of this recipe use white meat chicken breasts, or for a more savory

flavor you can use thighs.  The traditional version of this recipe would call for bone-in and skin-on
chicken pieces.

Heat the oil in a pan/pot and sauté the garlic until it is fragrant and just starts to turn brown.

Be careful not to overcook the garlic.  Add the chicken and brown it lightly.

Add the vinegar, salt, black pepper, water, bay leaf, and soy sauce.  Combine and let it all

simmer uncovered for 10-15 minutes, or until chicken is done and liquid is reduced to desired
consistency.  You can add the optional cornstarch mixture for a thicker sauce.

Serve over rice and enjoy!