Adobo Chicken

• 8 pieces Chicken Thighs, Skinless, Boneless
• 1 Tablespoon Canola Oil
• 1 whole Onion, Diced
• 3 cloves Garlic, Minced
• 6 Tablespoons Soy Sauce, Low Sodium
• 4 Tablespoons Water
• 3 Tablespoons Rice Wine Vinegar
• 3 Tablespoons Honey
• 1/2 teaspoons Black Pepper
• 1 whole Bay Leaf
• 3 cups Long Grain Rice, Cooked

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add chicken to the pan; saute 4 minutes on each side or until browned.
3. Remove chicken from pan.
4. Add onion to the pan; saute 3 minutes.
5. Add garlic; saute 1 minute, stirring frequently.
6. Return chicken to the pan.
7. Add soy sauce and remaining ingredients except the rice; bring to a boil.
8. Reduce heat to medium-low; cover and cook 10-12 minutes.
9. Uncover and cook 15-20 minutes or until chicken is done and sauce thickens.
10. If sauce is too runny, add more honey.
11. If sauce is too thick, add water.
12. Discard bay leaf.
13. Serve over rice.
14. Makes 4 servings (2 thighs each and sauce).

chicken, canola oil, onion, garlic, soy sauce, water, rice, honey, black pepper, bay leaf, grain rice

Taken from tastykitchen.com/recipes/main-courses/adobo-chicken/ (may not work)