Filipino Chicken Adobo

Serves 4

1 TBSP Olive Oil

1 Whole Garlic, Skinned and Chopped

2 C Chicken Broth

1 C Soy Sauce

1/2 C White Vinegar

3/4 Whole Bay Leaves

1/4 C Whole Peppercorns or 1/8 C Ground Black Pepper Corn

1 Whole Chicken, Sectioned or 5/6 Chicken Breast

Serve with white or brown rice

1. In a large stock pot on medium heat, add the oil and sauté the garlic. 

2. Next add the broth, soy sauce, vinegar, bay leaves, peppercorns or pepper, and bring to a boil. (If you are using peppercorns, I recommend putting them with the bay leaves in cheese cloth and tying it, so you don't have to pick it all out later.) 

3. Now, add the chicken, reduce the temperature to a low simmer, cover, and cook for 30 minutes to an hour. 

4. Once the chicken is cooked and tender, plate the chicken on top of the rice and pour as much adobo sauce on top.