Filipino Adobo Chicken

I can't even begin to tell you how much Bryan and I liked this new recipe. We tried it out last night and definitely plan on making it again soon. It was very simple to put together and we thought there were several ways you could enjoy this main dish. For instance, I think you could use regular boneless skinless chicken breasts or chicken thighs and then once they are cooked you could shred them and use the flavored meat in tacos, quesadillas, as sandwiches, or over rice. I think you can get creative and figure out what sounds best to you. We enjoyed these drumsticks on their own with some green beans and Trader Joe's reduced fat jalapeno baked cheetos. It was a late night for dinner because I had yoga so I always do very simple things on those nights, hence the need to eat cheetos and not a more nutritional side dish.

Filipino Adobo Chicken
Serves: 4
Adapted by: http://www.skinnytaste.com/2010/11/filipino-adobo-chicken.html

Ingredients
8 chicken legs on the bone (skin removed)
1/3 cup reduced sodium soy sauce
1/3 cup apple cider vinegar
1 small head of garlic, crushed
1 to 2 teaspoons ground black pepper
4 bay leaves
1 jalapeno, chopped - optional, but highly recommended

Directions:
-Place chicken legs in a large ziploc freezer bag and add the vinegar, soy sauce, garlic, jalapeno and pepper, and place in the refrigerator to marinate for at least an hour(overnight is recommended).
-I used a dutch oven on the stove for this dish but you can use a deep nonstick skillet.
-Add the chicken, 1/2 cup water, bay leaves and the marinade into a nonstick skillet or dutch oven that is covered and cook on medium-low heat. Cook for 45 minutes or until meat is tender.
-Remove the lid and cook an additional 15 minutes or until the sauce reduces a little.
-Discard the bay leaves and serve

Enjoy! :)