SANDRA'S AUTHENTIC CHICKEN ADOBO (Thanks via a former Juneau restaurant owner)...

When I requested this recipe 25 years ago at a local eatery, 
the owner said he didn't measure 
and allowed me watch him prepare this 
Juneauite favorite...

Prep: 5 mins. 

Cook: 30 mins.
Servings: (6 =
2 pieces of chicken ea.)

INGREDIENTS:

12 chicken pieces (6 thighs, 6 drums)
2 tablespoons olive oil
4 cups hot water
½ cup apple cider vinegar
1/4 cup low-sodium soy sauce
½ teaspoon black pepper corns
5 cloves garlic, minced
1 tablespoon pickling spice
1 teaspoon chili powder
1 teaspoon cinnamon
2 tablespoons dark brown sugar
1 teaspoon paprika
4 tablespoons cornstarch (mixed 1/4 cup cold water to dissolve)

--Prepared steamed rice

METHOD

Begin preparing steamed rice.

Heat dutch oven to medium-high heat. When hot, add olive oil, then chicken and sear for 5 minutes; turning and doing so on other side for an additional 5 minutes (try not to disturb chicken while browning). Add all other ingredients, except cornstarch and water for slurry, and reduce heat to medium-low. Cover setting lid slightly ajar, and simmer for 20 minutes. Remove lid, re-whisk the cornstarch and water slurry, and while gently stirring with a spoon add to pot and bring to boil to thicken.

Serve chicken adobo over steamed rice.

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Tip: Japanese Salad and Restaurant-Style Dressing pairs well as a side.  Also, if you do not like the pickling spice loose, simply tie in cheesecloth and toss in dutch oven.