Chicken Adobo with White Rice

George Gustin and Jackie Johnson, members of Sacred Heart Parish, Sauk Rapids, Minnesota, worked as a team to prepare the tasty chicken adobo and white rice for the Venezuelan night their parish recently hosted. CJK

Chicken Adobo with White Rice

(Pollo en Adobo con Arroz Blanco)

1 cup white vinegar

1 clove garlic, peeled and crushed

1/2 tbsp. crushed cayenne pepper 

3 bay leaves

1/4 cup soy sauce

6 skinless chicken breasts, halved

6 to 8 cups cooked white rice

In large saucepan combine vinegar, garlic, pepper, bay leaves and soy sauce. Add chicken and marinate for 20 to 30 minutes, turning after 10 to15 minutes. Cover and bring to a boil. Simmer for 30 to 45 minutes — until the chicken breasts are fully cooked.

Remove bay leaves. Serve the chicken with some of the sauce over a bed of white rice.

Yield: 6 to 8 servings

A note from George: This recipe is simple to prepare — the chicken breasts are placed in the saucepan marinade right on the stove. They stay very moist. The sauce has a slight bite to it — the cayenne pepper adds a little zing.

A note from Carol: George bought three cases of the four-ounce chicken breasts they cooked for this event. With 40 to a case, the committee had enough to serve everyone a full chicken breast.

Emma Johnson, 7, assisted George Gustin in serving chicken adobo and white rice during the “Taste of Venezuela” event June 22. (Photo courtesy of Mary Lou Janski)