Sunday, September 25, 2011

Chicken Adoba

by Nyssa Rupp
2lbs boneless skinless chicken cut into large bite size pieces (the chicken will fall apart if the pieces are too small)
1 head of garlic finely chopped
2 cups of water
1 cup of white vinegar
1/2 cup soy sauce
4-5 bayleaves
1/4 tsp black pepper
Olive oil

Combine water, vinegar, soy sauce, bayleaves, and pepper in to a sauce pan. Bring to a simmer over medium heat. Simmer for 15 minutes.
Coat the bottom of a soup pot with olive oil. Add the garlic and cook for 30 seconds over medium to hedium high heat (you don't have to brown the garlic).
Add the chicken to your garlic and cook until chicken is no longer pink on the outside (do not cook all the way). Add the contents of your sauce pan. Simmer chicken for 45 minutes over medium heat. Retrieve your bayleaves from the pot and serve with rice.

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