Chicken thighs in an unmatched adobo sauce go well with a rice side dish. A good option for a hearty dinner.

Summary

Ingredients

• Chicken thighs – 8 pcs.
• Rice or white wine vinegar – 0.75 cup
• Soy sauce – 0.25 cups
• Garlic – 2 cloves
• Ground black pepper – 0.5 teaspoon
• Bay leaf – 2 pcs.
• Vegetable oil – 2 tbsp
• Medium potatoes – 2 pcs.
• Medium carrots – 4 pcs.
• Rice – 2 cups
• Salt – 1 pinch
• Water – 1 tbsp
• Starch – 2 teaspoon

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Instructions

1. Cut off excess fat from the thighs.
2. In a glass bowl, combine the vinegar, soy sauce, garlic, pepper, and bay leaf. Place chicken thighs in a bowl and stir. Cover with cling film, place in the refrigerator for 30 minutes, or better overnight.
3. Remove chicken from marinade, pat dry with a paper towel. Do not pour out the marinade.
4. Pour vegetable oil into a large cast-iron saucepan (cauldron), heat over medium heat. Place a few chicken thighs and fry until golden brown. Put on a plate, fry the rest of the chicken.
5. Transfer all fried chicken back to the pan. Peel and dice the potatoes. Put in a saucepan with chicken. Peel and cut the carrots into slices and place in a saucepan. Pour marinade and 3/4 cup water, bring to a boil. Reduce heat, simmer meat and vegetables for about 45 minutes.
6. Pour rice into a saucepan, pour 4 glasses of water, salt. Bring water to a boil, cover the pan with a lid, reduce heat, cook for about 20 minutes, until the liquid evaporates.
7. Remove the bay leaf from the chicken pan. Dissolve the starch in a spoonful of water, pour this mass into a saucepan with chicken thighs. Stir well, cook for about 2 minutes, stirring occasionally.

Bon Appetit!