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Published: Sunday, 3/30/2014 - Updated: 1 year ago

Dinner Tonight: Chicken Adobo

"In Spain and Mexico, adobo is a seasoning, but in the Philippines, it's an ancient method of strewing meat slowly in vinegar," writes author David Joachim.  "Soy sauce and honey round out the stew's sweet-and-sour flavors."

Chicken Adobo

From David Joachim's Cooking Light Global Kitchen: The World's Most Delicious Food Made Easy, published by Oxmoor House.

1 tablespoon oil

8 bone-in chicken thighs, skinned

2 cups chopped onion

5 garlic cloves, minced

6 tablespoons lower-sodium soy sauce

3 tablespoons water

3 tablespoons white vinegar

2 tablespoons honey

1/2 teaspoon black pepper

1 bay leaf

3 cups hot cooked rice

fresh cilantro leaves

freshly ground black pepper

Heat a large non-stick skillet over medium-high heat.  Add oil to pan; swirl to coat.  Add chicken; saute 4 minutes on each side or until browned.  Remove chicken from pan.  Add onion to pan; saute 3 minutes.  Add garlic; saute 1 minute.

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.

Spoon rice into a serving bowl; top with cilantro, and sprinkle with pepper.  Serve chicken mixture with rice.

Serves 4.

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