Place all ingredients except water into a stock pot.
Add enough water to the pot until all the chicken is covered, about 3/4 full. Do not over fill with water as the pot will overflow while cooking.
Bring to a boil over medium heat.
Skim any froth from the top and sides, reduce heat to medium low.
Simmer uncovered until chicken is cooked and liquid is reduced by half. 30 – 45 minutes.
Heat cooking oil in frying pan.
Sautee 3 tsp. minced garlic in pan until it turns slightly brown.
Transfer cooked chicken and sauce into pan. Remove bay leaves.
Sautee until sauce is reduced by 1/4 and slightly thickens.
Serve over hot steamed white rice.
Adobo freezes very well. You can freeze it before you fry it in steps 6-9 or after. If freezing before frying, thaw out first and then continue on to steps 6-9. If freezing or storing left overs you can re-heat in the microwave.
I usually make a large batch of this and freeze it in meal sized freeze safe plastic containers. I thaw and sautee as needed. My grandsons love it.