Chicken Adobo with Vegetables

Ingredients

• •2 lbs chicken thighs, bone-in and skin-on
• •1/2 cup soy sauce
• •1/2 cup distilled white vinegar
• •1 cup water
• •4 cloves garlic, minced
• •2 bay leaves
• •1 tsp black peppercorns
• •1 onion, sliced
• •1 red bell pepper, sliced
• •1 cup carrots, sliced
• •1 cup green beans, trimmed
• •2 tbsp vegetable oil
• •Salt to taste
• •Chopped green onions for garnish (optional)

Instructions

1. 1

   In a large bowl, combine chicken thighs, soy sauce, vinegar, minced garlic, bay leaves, and black peppercorns. Marinate for at least 30 minutes to 1 hour in the refrigerator.

2. 2

   In a large pot or deep skillet, heat vegetable oil over medium-high heat. Remove chicken from marinade (reserve marinade for later) and brown chicken on all sides for about 5-7 minutes.

3. 3

   Add sliced onions to the pot and sauté until they are translucent, about 3 minutes.

4. 4

   Pour in the reserved marinade and add water. Bring to a boil, then reduce the heat to low. Cover and let it simmer for 15 minutes.

5. 5

   After 15 minutes, add sliced red bell pepper, carrots, and green beans to the pot. Stir well to combine and cover again. Simmer for another 10-15 minutes, or until the vegetables are tender and chicken is cooked thoroughly.

6. 6

   Taste the sauce and add salt if needed. Adjust the seasoning according to preference.

7. 7

   Serve the chicken adobo hot over steamed rice. Garnish with chopped green onions if desired.