Spanish-Ish Adobo Chicken - cooking recipe

Ingredients

8 skinless chicken drumsticks (cut into thirds) or 3 -4 skinless chicken breasts (cut into thirds)
1/3 cup low sodium soy sauce
1/3 cup apple cider vinegar
1/4 cup white wine
1 cup chicken stock or 1 cup broth
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
3 bay leaves

Preparation

Combine all ingredients EXCEPT for chicken stock and bay leaves and marinate chicken for at least one hour, but preferably overnight.
Add chicken, marinade, and bay leaves to a deep skillet or medium stock pot and cook on medium-low heat (a slow-cooker can also be used). Cover and cook for at least 1 hour, but preferably longer. For best results, reduce heat to low and cook for 3 to 4 hours, removing the cover for about the last hour so the broth reduces slightly. Serve immediately over rice and with a slice of chewy bread to mop up the leftover broth.