Filipino Chicken Adobo - cooking recipe

Ingredients

2 lbs chicken, of your choice (bone-in or boneless)
3/4 cup soy sauce
1/4 cup vinegar
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/16 teaspoon msg
1 large onion, sliced (optional)
2 bay leaves

Preparation

Place chicken in a big stock pot.
Put in all your ingredients, you don't have to mix, it will mix when it boils.
After you add the ingredients, put in enough water to cover the chicken.
Bring to a full boil.
Once it starts boiling, turn the heat down (medium-high heat) enough to where it's a soft boil (boiling but not over boiling out of pot) and cover with lid but with a crack.
Stir every half hour or so.
Let it boil all the way until there is about only 1 inch of liquid left. This is usually about an hour to an hour and a half.
The chicken should also be dark brown all the way through, if the meat is still whitish then you need to cook it longer.
Add the sliced onions and stir if using.
Cook for only 5 min just enough for the onions to turn soft.
Serve alone or with cooked white rice or my savory garlic fried rice.