Spanish-Ish Adobo Chicken

Name: Spanish-Ish Adobo Chicken
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 4 serving(s)
Ingredients: 8 skinless chicken drumsticks (cut into thirds) or 3-4 skinless chicken breasts (cut into thirds); 78.78 ml low sodium soy sauce; 78.78 ml apple cider vinegar; 59.14 ml white wine; 236.59 ml chicken stock or 236.59 ml broth; 2 garlic cloves, minced; 4.92 ml chili powder; 4.92 ml paprika; 4.92 ml cumin; 4.92 ml dried oregano; 2.46 ml onion powder; 2.46 ml ground black pepper; 3 bay leaves

Submitted by Matt Simeone

"I've modified this traditional Spanish/Portuguese method of cooking chicken by including one key ingredient of the Filipino-style adobo - soy sauce, because I feel that it completes the savory profile of the dish. This dish is best done low and slow to let the broth condense and to let the chicken become fall-apart tender. The leftovers go great on tacos or made into soup. It's also a low-calorie, low-fat dish, so it's great for weight-watchers!"

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Ready In:: 2hrs
Ingredients:: 13
Serves:: 4

ingredients

8 skinless chicken drumsticks (cut into thirds) or 3-4 skinless chicken breasts (cut into thirds)
78.78 ml low sodium soy sauce
78.78 ml apple cider vinegar
59.14 ml white wine
236.59 ml chicken stock or 236.59 ml broth
2 garlic cloves, minced
4.92 ml chili powder
4.92 ml paprika
4.92 ml cumin
4.92 ml dried oregano
2.46 ml onion powder
2.46 ml ground black pepper
3 bay leaves

directions

Combine all ingredients EXCEPT for chicken stock and bay leaves and marinate chicken for at least one hour, but preferably overnight.
Add chicken, marinade, and bay leaves to a deep skillet or medium stock pot and cook on medium-low heat (a slow-cooker can also be used). Cover and cook for at least 1 hour, but preferably longer. For best results, reduce heat to low and cook for 3 to 4 hours, removing the cover for about the last hour so the broth reduces slightly. Serve immediately over rice and with a slice of chewy bread to mop up the leftover broth.