FILIPINO CHICKEN ADOBO

Mom always makes this saucy chicken recipe when I come home to visit. I think it tastes even better the next day! —Michael Moya,

Senior Marketing Manager

Prep: 10 min. + marinating Cook: 30 min.

Makes: 6 servings

1 cup white vinegar ¹₄ cup soy sauce 1 whole garlic bulb, smashed and peeled 2 tsp. kosher salt 1 tsp. coarsely ground pepper 1 bay leaf 2 lbs. bone-in chicken thighs or drumsticks 1 Tbsp. canola oil 1 cup water

1. Combine the first six ingredients. Add chicken; turn to coat. Refrigerate, covered, 20-30 minutes. Drain, reserving the marinade. Pat chicken dry.

2. In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, until the chicken is no longer pink and the sauce is slightly reduced, 20-25 minutes. If desired, serve chicken with cooking sauce.

Per serving: 234 cal., 15g fat (4g sat. fat), 71mg chol., 1315mg sod., 2g carb. (0 sugars, 0 fiber), 22g pro.