Chicken Adobo from Tsunami


4 boneless chicken thigh meat
1 tsp fresh garlic, chopped
1 tsp fresh ginger, chopped
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups  chicken or veggie stock or broth, split in half.
5 bay leaves
cornstarch slurry
Salt and pepper to taste


  • Pre-heat oven to 375 degrees.
  • In a heavy oven safe pan over med-high heat, sear chicken thigh seasoned with pepper on both sides. Remove chicken, add garlic, ginger, onions, soy sauce, vinegar, 1 cup of stock/broth, and bay leaves. Place chicken back in pan, cover, and place in oven. Bake for 45 minutes.
  • Remove chicken from oven. Strain cooking liquid, discard onion mixture. Add remaining stock/broth and bring to a simmer and thicken sauce with corn starch slurry. Season to taste with salt and pepper.
  • Serve over steamed rice.