Filipino Chicken Adobo

• chicken, of your choice (bone-in or boneless)↗2 lbs
• soy sauce↗3⁄4 cup
• vinegar↗1⁄4 cup
• garlic powder↗1⁄2 teaspoon
• pepper↗1⁄8 teaspoon
• msg1⁄16 teaspoon
• large onion, sliced (optional)↗1
• bay leaves↗2

Step-by-step instructions

1. 1

   Place chicken in a big stock pot.

2. 2

   Put in all your ingredients, you don't have to mix, it will mix when it boils.

3. 3

   After you add the ingredients, put in enough water to cover the chicken.

4. 4

   Bring to a full boil.

5. 5

   Once it starts boiling, turn the heat down (medium-high heat) enough to where it's a soft boil (boiling but not over boiling out of pot) and cover with lid but with a crack.

6. 6

   Stir every half hour or so.

7. 7

   Let it boil all the way until there is about only 1 inch of liquid left. This is usually about an hour to an hour and a half.

8. 8

   The chicken should also be dark brown all the way through, if the meat is still whitish then you need to cook it longer.

9. 9

   Add the sliced onions and stir if using.

10. 10

    Cook for only 5 min just enough for the onions to turn soft.

11. 11

    Serve alone or with cooked white rice or my savory garlic fried rice.