Chicken Adobo

As I'm writing this, I'm 31 of the longest weeks ever pregnant. Hopefully by the time this is published I'll have this babe out of me. That's right, I'm currently blogging 9 weeks in advance to give myself a maternity leave. How dorky is that.

I can't bend over, breathe very well, or wrap my head around what it's going to be like having two kids but I know I'll be repeating this recipe in the survival mode days. You literally throw everything in the pot, stirring optional, flip it once, serve over rice an hour (or thirty minutes) later.

Chicken Adobo
Adapted from Chinese Grandma

• 5 to 6 drumsticks (about 2lbs)
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1/2 teaspoon black pepper, finely ground
• 2 bay leaves
• 1/3 cup soy sauce
• 1/3 cup apple cider vinegar
• 1/3 cup water

Place all ingredients in a large pot or dutch oven and bring to a boil over medium-high heat.

Turn the chicken, reduce to a simmer, and cover. Cook between 30 minutes to 1 hour 30 minutes based on how long you have. If you want a thicker sauce leave lid ajar so water can escape.

Serve chicken and sauce over rice.