Chicken Adobo

(From FCE Nutrition Workshop)

• 2 pounds of boneless and skinless chicken breasts, cut into 1-2 inch pieces – may use other parts of chicken
• 1 round onion, chopped
• 1/2 Tbsp. peppercorn
• 2 cups water
• 1/2 cup saltless shoyu (Riken saltless shoyu found only at KTA Puainako)
• 1/2 cup vinegar
• 2 bay leaves
• 6 cloves of garlic, chopped

Combine all ingredients. Simmer on medium heat until water is almost gone. Simmer without stirring. When cooked, stir and serve with brown rice.

Original recipe called for 1/2 Tbsp. salt and 1/2 cup low-sodium soy sauce (sodium alert of 2,013 mg.). The salt was eliminated and the low-sodium soy sauce was substituted with saltless shoyu.

VARIATION: You can use five pounds of chicken and use the same amount of liquid ingredients for one recipe but increase the vinegar and shoyu (contributor used regular shoyu) by 1/4 cup.