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Chicken Adobo

chicken - other

2 tablespoons vegetable oil
2 1/2 pounds chicken thighs (about 8); skinned
3 onions; chopped
2 cloves garlic; minced
1/4 cup soy sauce
1/4 cup white vinegar
1 tablespoon liquid honey
1/4 teaspoon pepper
1 pound new potatoes (unpeeled); cubed (about 3)

In shallow Dutch oven, heat oil over medium-high heat; brown chicken in batches. Transfer to plate. Drain off any fat from pan. Add onions and garlic; cook over medium-low heat, stirring often, for 10 minutes or until softened and golden. Add 1/4 cup water, soy sauce, vinegar, honey and pepper; bring to boil. Return chicken to pan. Add potatoes; cover and cook over medium-low heat, turning chicken once, for about 40 minutes or until juices run clear when chicken is pierced.

Contributor: Canadian Living Magazine - October, 1999

Yield: 4 servings

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