More picture to show you how to make Chicken Adobo @ Kalyn Kitchen.
Adapted from Kalyn Kitchen
4 boneless, skinless chicken breasts, each cut in half into two equal pieces
1 cup soy sauce (low-sodium soy sauce or Tamari is best, since the sauce gets reduced)
1/2 cup white wine vinegar
1 1/4 cup water
2 tsp. garlic puree
3 bay leaves
1 small onion, sliced in large slices
fresh ground black pepper to taste
pinch of ground Chipotle chile pepper (optional)
Trim fat and any unwanted parts from chicken breasts, then cut each in half diagonally to make two same-size pieces. Combine the soy sauce, vinegar, water, garlic, bay leaves, onion, pepper, and ground Chipotle pepper (if using) to make the Adobo mixture.
Put chicken in single layer in heavy frying pan just large enough to hold all the chicken. Pour the Adobo mixture over and cook 10 minutes at the lowest possible simmer. Then turn chicken pieces over and cook 10-15 minutes more (just until the chicken is barely cooked through.)
Strain liquid to remove onion pieces and bay leaves. I used a fat separator (like a pitcher where the spout comes from the bottom) with a yogurt strainer on top. Put the strained sauce in a small pan and boil to reduce it until the sauce is thick enough to barely coat your spoon. (Taste to see when it tastes good so it doesn't get too strong.)
Heat the olive oil in a heavy frying pan, add the chicken pieces and very quickly brown on one side (again being careful not to cook too long.) Serve the browned chicken with some of the sauce spooned over.