Chicken Adobo

Ingredients for 4 servings:

• 1 kg chicken thighs with skin and bones
• 500 ml vinegar
• 250 ml soy sauce
• 6 garlic cloves
• 1 large onion(s)
• 5 bay leaves
• 1 tsp black peppercorns
• 2 tsp cornstarch
• 1 pinch(s) of sugar

Instructions

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

Wash the chicken thighs and pat dry. Peel the garlic and slice thinly. Dice the onion. (You can marinate the chicken thighs overnight in a freezer bag with the garlic, diced onion, bay leaves, peppercorns, soy sauce, and vinegar. Then, the next day, add everything to the saucepan, add water, and simmer with the lid closed for about 45 minutes. Turn the chicken thighs over after about 20-25 minutes.) If you’re short on time: Sauté the garlic and onion in a little oil, then deglaze with vinegar, soy sauce, and water. Add the chicken thighs and the remaining ingredients (not the cornstarch!) and simmer with the lid closed for 45 minutes. Turn the chicken thighs over after about 20-25 minutes. Remove the chicken pieces (I separate the meat from the bones now, as this makes it easier to enjoy the meat). In a small bowl, mix the cornstarch with about 1-2 teaspoons of water. Then add it to the sauce, stir, and bring it back to a boil to thicken the sauce. Add the chicken pieces back to the sauce, bring it back to a boil briefly, and then serve with rice.