"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
½ cup brown vinegar ½ cup low salt soy sauce ½ cup water 1 bay leaf 1 medium onion – chopped 1 tsp garlic salt 4-5 skinless chicken breasts
Place all ingredients in a covered pot. Place pot on top of the stove and cook slowly until chicken is done. In a separate pan cook enough white rice for the number of people being served. Serve the Adobo over the white rice and use the juice as a gravy for the rice
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