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Chef Barbara Batiste of West Los Angeles' Big Boi Restaurant shares a Filipino favorite, Chicken Adobo.
4 to 5 pounds boneless/skinless chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 teaspoon black pepper
3 bay leaves
Combine the chicken thighs, vinegar, soy sauce, garlic, pepper and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes.
For more about Chef Barbara Batiste and Big Boi Restaurant, visit: http://www.positivelyfilipino.com/magazine/big-boi-brings-filipino-cuisine-to-west-los-angeles