California Chicken Adobo ~
~ adapted from Firehouse food- Larry Abella, Truck 9 ~
(Worth making again and again.)
Heat 1/3 cup distilled white vinegar (or rice vinegar) in a heavy pot or Dutch oven; with it, heat 1/2 cup soy sauce. Have ready to add into the sauce and vinegar– 1/2 of a yellow onion sliced or diced, 5 cloves chopped garlic, 1 inch long peeled and minced ginger.
Also add: 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 3 bay leaves, 1 tablespoon peppercorns.
Place 3 pounds chicken thighs into the seasoned liquid. Bring to a boil, turn down heat, cover and simmer 30 minutes.
Uncover and simmer 15 minutes more, until sauce is reduced in half. Add brown sugar to taste; discard bay leaves. Serve with rice.
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