Marinate a pound of chicken parts in 1/2 cup each soy sauce, red wine vinegar, and water. Add 4 T brown sugar, 2 bay leaves, and a head or so of minced garlic. Add ground pepper. Marinate as long as you have time – 30 min at least. Bring all to a boil, cook until chicken is tender. Sauce is tasty boiled down and thickened!
Now here’s my variation on the adobo potochop:
Shred that chicken breast and mix it up in the adobo sauce. Top a soft tortilla with mexican rice, sauteed kale, and shredded chicken. Drizzle with some more adobo sauce and sprinkle with cheddar and jack cheese. Microwave till hot. Repeat!