Chicken Adobo (chicken stew)
1 ½ lbs of boneless & skinless chicken thighs, cut into 1 inch strips
1 TBS vegetable or canola oil
½ cup low sodium soy sauce
1/3 cup white vinegar (white distilled or white wine)
¼ cup water
4 to 5 cloves of garlic, minced finely by chopping or pressed through a garlic press
2 Bay leafs
Ground black pepper
1 ½ cups uncooked long grain rice or 1 lb. fingerling potatoes (see Roast Potatoes)
Put the rice and 3 cups of water in a saucepan. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, 15 minutes. Remove from the heat and set aside with the cover on.
Heat oil in a large skillet (pref. NOT non-stick ) over medium-high heat. Add the chicken, season with a few grinds of pepper, and cook, stirring occasionally with a wooden spoon, until light golden-brown, 4 to 5 minutes. Add the garlic and cook, stirring occasionally, 2 more minutes. Add the vinegar, soy sauce, water, bay leaf, and pepper. Bring to a boil, scrape the bottom of pan reduce the heat to medium low, and simmer until the liquid reduces by about one-quarter, 8 to 10 minutes. Discard the bay leaves.
Serve over rice, adding just enough of the liquid. Garnish with a bit of chopped parsley. Serve with steamed broccoli, green beans, or snap peas.