Chicken Adobo with Rice

This is a great dish mom found in Food & Wine magazine that's a take on an original Filipino dish; we've made it several times and love the salty and tart flavors that the vinegar and soy sauce bring to the chicken. It's great served over steamed rice with broccoli, plus it's quick and easy to make!

Chicken Adobo with Rice

- 1 tbs. Vegetable Oil

- 1 1/2 lbs. boneless chicken breasts or thighs cut into 1 inch strips

- Ground black pepper

- 4 cloves of garlic or 2 Tsp. of minced bottled garlic

- 1/2 c. white vinegar

- 1/2 c. reduced sodium soy sauce

- 1 bay leaf

Heat oil in a large skillet over medium-high heat. Add chicken, seasoned with 1/2 tsp. of salt and pepper and cook, stirring occasionally until light golden brown (4-6 minutes). Add garlic and cook one minute. Add vinegar, soy sauce, bay leaf (broken into several pieces), and pepper. Bring to a boil, reduce to a simmer (medium-low heat), and simmer until liquid reduces by about 1/4-1/2 or to desired thickness (8-10 minutes). During simmering, push the chicken to the edges so that it doesn't get overcooked. Also, stir occasionally, always pushing chicken back to the edges and the bay leaf pieces to the center. Discard the bay leaf and serve over steamed rice.