Cyndie’s Chicken Adobo Stew

4-6 Servings

- 3 lbs Boneless Skinless Chicken Thighs

- 3 Large Russet Potatoes, med-large dice

- 6 Celery Stalks, chopped

- 4-6 Carrots, peeled and chopped

- 2 Cups Long or Green Beans, cut 1in. in length

- 1 Large Onion sliced

- 5 Cloves of Garlic, minced

- 1 Can Chicken Broth

- ½ Cup Cider Vinegar

- ¾ Cup Low Salt Soy Sauce

- 3-4 Bay Leaves

- 2 Tbsp Olive Oil

- ½ Tbsp Black Pepper

In a bowl, combine Chicken with vinegar and soy sauce, marinate in refrigerate for 1 hour.

In a pot, sauté oil, garlic and onions for 2-3 minutes, add celery, carrots bay leaves and black pepper.

Continue sautéing for 5 minutes.

Add chicken, marinade, and chicken broth. Bring to a boil, cover and simmer for 20 minutes.

Add potatoes, cooking for 7-8 minutes

Add Long/Green Beans 4-5 minutes

Serve with Rice