Spanish-Ish Adobo Chicken

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!

• Ready In: 2 hrs
• Serves: 4

Ingredients

• 8  skinless chicken drumsticks (cut into thirds) or 3 -4  skinless chicken breasts (cut into thirds)
• 1⁄3 cup low sodium soy sauce
• 1⁄3 cup apple cider vinegar
• 1⁄4 cup white wine
• 1  cup  chicken stock or 1  cup broth
• 2  garlic cloves, minced
• 1  teaspoon chili powder
• 1  teaspoon paprika
• 1  teaspoon cumin
• 1  teaspoon dried oregano
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon ground black pepper
• 3  bay leaves

Directions

1. Combine all ingredients EXCEPT for chicken stock and bay leaves and marinate chicken for at least one hour, but preferably overnight.
2. 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.