Chicken Adobo

1 T. of canola oil
3 cloves of garlic – sliced thin
1 pkg of Chicken Thighs (Foster Farms 6-pk)
3/4 cup of white vinegar
1/4 cup of lite soy sauce
1 T. of pepper corns
2 bay leaves

Heat a large pan and add the oil. Saute the garlic till golden. Add chicken, skin side down. Fry until brown. Turn over to boneside. Cook 3 – 5 mins. Add soy sauce and vinegar. Bring to a boil, then lower to a simmer. Add peppercorns, bay leaves. Cover and cook for 30 minutes or until tender. Preheat the oven to 500 degrees. After 30 minutes, place the chicken in a pan and keep the sauce. Put pan in the oven for 10 minutes until chicken is crisp. Take out pan and pour sauce onto chicken. Serve hot with white rice.

Garlic Fried Rice

Fried Rice
1 T oil
3 cloves garlic, minced
2 cups of leftover white rice
1 cup leftover meat or veggies
2 eggs, scrambled
salt, pepper to taste

Serves 2.

Heat a wok or frying pan. Cook the eggs and then set aside. Add the oil and the garlic, saute for a few seconds. Remove garlic from the pan and discard. Add your leftovers to the garlic oil and cook until its hot again, then add the rice. Toss the rice in the pan for a couple of minutes until the grains are fairly separated. Return the scrambled eggs to the pan and add salt and pepper to taste. Mix well and then serve.