You can cut up a whole chicken to make this simple yet extremely pleasing chicken dish. I like thigh meat best, so that’s what I use.
Sun Oven Chicken Adobo
3 pounds bone-in chicken thighs, skin and visible fat removed
2 bay leaves
5 cloves garlic, minced
3/4 cup soy sauce
1/4 cup apple cider vinegar
1 tablespoon grated fresh peeled ginger (optional)
1/2 teaspoon black pepper
1 tablespoon brown sugar
1 tablespoon cornstarch
1/4 cup chicken broth
Green onions for garnish, thinly sliced
Set Sun Oven out to preheat.
Arrange the chicken thighs in a single layer in a baking dish. Nestle the bay leaves among the chicken. In a medium bowl, mix together the garlic, soy sauce, vinegar, ginger, pepper, and brown sugar. In a small bowl, whisk together the cornstarch and broth until smooth. Mix the cornstarch mixture into the soy sauce mixture. Pour the mixture over the chicken, turning the thighs to coat. Cover the pan with a second baking pan and transfer to the Sun Oven. Bake until the meat is fork tender, 1 1/2 to 2 hours. Garnish with green onions. Serve with rice.