"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."
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.
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