Chicken, Adobo

By fireandfrost

Serve this tangy Philippine dish with two large navel oranges cut into wedges.

Ingredients

• 1 tablespoon canola oil
• 8 bone-in chicken thighs, skinned
• 2 cups chopped onion
• 5 garlic cloves, minced
• 6 tablespoons low-sodium soy sauce
• 3 tablespoons water
• 3 tablespoons rice or white vinegar
• 2 tablespoons honey
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1 bay leaf
• 3 cups hot cooked long-grain rice

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes on each side or until browned. Remove chicken from pan. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute, stirring frequently.

2. Return chicken to pan. Add soy sauce and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat to medium; cover and cook 12 minutes. Uncover and cook 20 minutes or until chicken is done and sauce thickens. Discard bay leaf. Serve over rice.

I like it over jasmine rice cooked in coconut milk. Replace water in the instructions with coconut milk (not cream!) and add an extra 1/2 cup of water. Cook according to instructions. Add more water if necessary.