I found the base recipe on allrecipes.com and made a few adjustments to make it SB friendly. If you're on Phase II, it goes great w/ some brown rice and sugar snap peas. YUM!!!
OMFG...I just made Chicken Adobo and it was frigging AWESOME!!! This recipe was tweaked just a little to make it SB friendly (it called for vegetable oil and a whole chicken...I used EVOO and boneless skinless chicken breasts since dark meat is not allowed). Oh, and mine looks a WHOLE lot better than the picture w/ the recipe!!!
This is a Phase I recipe as long as it's served on it's own. If you have it w/ brown rice, of course, it makes it Phase II.
1 Hour 10 Minutes
"This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice."
2 tablespoons Extra Virgin Olive Oil
3 lbs boneless skinless chicken breasts, cut into pieces
1 large onion, quartered and sliced
2 tablespoons minced garlic
1/3 cup white vinegar
2/3 cup low sodium soy sauce
1 tablespoon garlic powder
1 tablespoon black pepper
1 bay leaf
1. Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
2. Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.
And this is what mine looked like: