Tangy Chicken Adobo

1. 1

   In a large skillet, heat 3 tablespoons of the oil over moderately high heat.

2. 2

   Add the onion and garlic, season with salt and cook, stirring occasionally, until the onion is softened, about 12 minutes.

3. 3

   Add the stock, vinegar, soy sauce, bay leaves and pepper and bring to a boil over high heat.

4. 4

   Stir in the cornstarch slurry and simmer the sauce for 1 minute.

5. 5

   Meanwhile, in another large skillet, heat the remaining 1 tablespoon of oil over moderately high heat.

6. 6

   Season the chicken with salt and cook skin side down, turning once, until browned, about 8 minutes.

7. 7

   Add the chicken to the sauce, cover partially and simmer over moderately low heat, turning the chicken once, until cooked through, about 20 minutes.

8. 8

   Discard the bay leaves and serve with rice.

* Per serving · 4 servings · Values may vary.