Chicken Adobo

Ingredients for 3 servings:

• 1 kg chicken thighs
• 80 ml vinegar, mild
• 120 ml soy sauce
• 250 ml water
• 6 cloves garlic
• 1 m.-sized onion(s)
• 3 bay leaves
• 1 tsp peppercorns
• 2 tsp cornstarch
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Filipino dish, chicken in spicy sauce

Wash the chicken thighs and pat dry. Finely slice the garlic and julienne the onions lengthwise. Place the soy sauce, vinegar, bay leaves, peppercorns, and garlic in a casserole dish or zip-top bag. Place the chicken thighs in the marinade and marinate for about 20 minutes. Sauté the onions in a little oil in a high-sided, lidded pan or a large saucepan until translucent. Remove the chicken thighs from the marinade and set the marinade aside. Sear the skin-on chicken thighs for 1-2 minutes. Then add the marinade and water. Bring to a boil, then cover and simmer over medium heat for about 45 minutes. Turn the meat occasionally. Remove the chicken thighs. Mix the starch with a little water until smooth, stir into the sauce, and bring back to a boil briefly. Finally, add the chicken thighs to the sauce. Serve the adobo with jasmine rice.