Chicken Adobo

Ingredients

• 4 x chicken thighs
• 15 clove garlic
• 180 g soy sauce
• 2 ½ dl rice vinegar
• 120 ml water
• 100 g palm sugar
• 4 x bay leaf
• 1 tbsp whole pepper
• 1 x yellow onion
• 250 g rice
• 2 x spring onion

Method

1. Cut the chicken thighs in half at the joint. Peel and crush the garlic cloves. Place the chicken in a container and add all the ingredients for the marinade (soy sauce, rice vinegar, water, palm sugar, garlic, bay leaves and pepper). Cover the chicken and leave it for at least 1 hour or overnight in the fridge.
2. Remove the chicken from the marinade and pat dry. Brown the chicken in a pot for 2-3 minutes on each side, and place it on a tray. Cut the onion into slices and fry it in the fat from the chicken until golden. Put the chicken back in the pot with the marinade. Bring to a boil, put the lid on, and let it all simmer for 30 minutes. Turn the chicken over and cook for a further 20-30 minutes, until it is completely tender and the sauce has reduced. (If you want a thicker sauce you can add some cornstarch slurry at this point)
3. Serve with boiled rice and a sprinkling of finely chopped spring onions.