This simple to make, savory low nickel chicken adobo recipe will cause the chicken to come off the bone!
Next in a large ceramic dutch oven combine the beef bouillon, balsamic vinegar, dark molasses, garlic powder, ground ginger, white and black pepper, water, white vinegar honey, garlic and bay leaves. Stir together all the ingredients, cover using the dutch oven lid and boil the mixture on medium-high heat.
While the chicken is cooking, rinse and cook white rice. I'll usually steam a vegi side at the same time.
Once the meat is completely cooked, serve it over the white rice pouring extra adobo sauce over it.
Again, prior to serving, you can additionally grill the chicken for 5 minutes to sear in the sauce more and then serve it up.
Serve yourself up the rice with couple thighs or drumsticks on top, pouring some of the excess sauce over it all and enjoy!