Chicken Adobo

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.


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