Chicken Adobo

Combine white vinegar, peeled and crushed garlic cloves, crushed cayenne pepper, bay leaves, and soy sauce in a mixing bowl to create the adobo marinade.

Place skinless chicken breast halves with bones in a large pot or Dutch oven and pour the adobo marinade over them, ensuring all pieces are well coated.

Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer uncovered for 35 minutes, stirring occasionally until the chicken is cooked through and the sauce has thickened slightly.

Check that the chicken is tender and the internal temperature reaches 165°F (74°C), adjusting the simmer time if needed.

Divide the cooked white rice among serving plates and top each portion with a chicken breast half and a generous spoonful of the adobo sauce.

Serve hot, ensuring each portion includes some of the garlic pieces and bay leaf from the sauce for authentic flavor.