We really enjoyed the adobo pork from Gina’s site, so I tried the chicken. It was good, but I liked the pork more. Next time I’ll try this in the crock. I served it with mashed potatoes and sautéed green beans.
Filipino Adobo Chicken
Adapted from skinnytaste
2-3 lbs boneless skinless chicken breasts
1/3 cup low sodium soy sauce
1/3 cup apple cider vinegar
1 small head of garlic, crushed
1 tsp ground pepper
4 bay leaves
1 jalapeño, chopped
Marinate chicken in vinegar, soy sauce, garlic, jalapeño 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. Remove the cover and cook an additional 15 minutes, until the sauce reduces. Discard bay leaves and serve.