Chicken adobo is an easy crowd pleaser and an ideal candidate for solar cooking.
Sun Oven Chicken Adobo
8 bone-in, skin-on chicken thighs
1 onion, thinly sliced
1/2 cup apple cider vinegar
1/2 cup soy sauce
1 cup chicken broth
1/4 teaspoon black pepper
2 bay leaves
2 tablespoons chopped green onions, (optional)
Set Sun Oven out to preheat. Remove the skin from the chicken thighs and discard.
Arrange the thighs in a single layer in a large pot. Cover with the onions then add the remaining ingredients.
Cover and cook in the Sun Oven until the meat is fall off the bone tender, 1 1/2 to 2 hours. Discard bay leaves. Sprinkle with green onions. Serve over steamed rice.
Serves 4 to 6.