I stole this recipe from expat Jen, now formally exploring culinary adventures in sunny California. She’s supposed to be a baker, and what is this business about vegginess when I spy tasty chicken recipes on her blog?!?
My copy of her recipe differs in only one respect- having no rice vinegar, I substituted red wine vinegar and upped the amounts of water and sugar a tad to compensate. Served with a side of my greens of the moment: kale sauteed with a splash of vinegar, a pinch of sugar, lots of pepper and a dash of salt.

Adobo Potochop
From shiubox.blogspot.com

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:

Adobo Potochop in a Tortilla
aka late night hunger food

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!