Adobo Chicken is a Filipino dish that I first tried asa teenager. I loved it, and I still do. Chicken (traditionally on the bone, with skins on) is slow cooked with soy, vinegar, pepper, and tons of garlic. The aroma will make your whole house smell delicious. I used boneless, skinless chicken breasts to cut the fat content.
Serve with brown rice and a veggie for a complete, healthy, low-calorie dinner.
Recipe adapted from Skinny Taste
3 boneless, skinless chicke breasts, eachcut into 3 pieces
1/3 cup low sodium soy sauce
1/3 cup apple cider vinegar
1/2 cup water
1 small head of garlic, crushed
6 ground peppercorns
4 bay leaves
Marinate chicken in vinegar, soy sauce, garlic and pepper, for at least an hour (overnight is ideal). Add chicken, 1/2 cup water, bay leaves and marinade into a deep nonstick skillet and cook on medium-low heat.
Cover and cook until the meat is tender, about 45 minutes, breaking upmeat with a wooden spoon as it cooks. . Remove the cover and cook an additional 15 minutes, until the sauce reduces. Discard bay leaves and serve over rice.