- 3/4 cup rice vinegar or white vinegar
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 2 bay leaves
- 8 chicken thighs, fat trimmed
- 2 tbsp oil
- 3/4 cup water (or 1 can coconut milk)
- 2 medium potatoes, chopped
- 4 medium carrots, sliced
- 2 tsp cornstarch
- In a large, non-aluminum pan, stir together the vinegar, soy sauce, garlic, pepper, and bay leaves. Add the chicken, coating each piece thoroughly. Cover and let marinate for at least 30 minutes, but overnight is great.
- Pull the chicken out of the marinade and pat each piece dry. Heat the oil in a large pot on medium heat.
- Once the oil is hot, fill the bottom of the pot with chicken and cook for a few minutes on each side until chicken is browned. Repeat with remainder.
- Put the chicken back in the pot, with the marinade, water, potatoes, and carrots and boil. Reduce to low heat and simmer for 45 minutes or until the meat near the bone is no longer pink and the carrots and potatoes are cooked through.
- Remove the bay leaves from the adobo. Mix the cornstarch with a tablespoon of water, then stir it into the sauce. Let the sauce boil and thicken until the chicken and vegetables are well glazed.
Part of #Recipes.
From Leanne Brown's Good and Cheap.