Chicken adobo

There are lots of recipes for adobo. This one was given to me years ago by my friends Filipino stepfather about 40 years ago and I still make it all the time because my husband loves the dish:

Brown a cut up salted & peppered chicken in 1/4 cup corn oil or olive oil. Remove the chicken parts when they are browned. Saute 1 chopped onion and about 3 cloves of chopped garlic in the oil. When this is wilted but the chicken back in the pan and add

2 cups chicken stock, 2 tablespoons pickling spices, 1/4 cup ground paprika, 2 tablespoons soy sauce and 1/3 cup white or cider vinegar.

Cover and simmer on low heat for about an hour. When the chicken is cooked remove it to a pan.

Strain the juices from the pan and put back into the pan.

Make a slurry with 3 tablespoons corn starch and a little water. Bring the juices in the pan to a boil and add the cornstarch slurry it will thicken up in about a minute or two.

Serve the chiken with rice and spoon the sauce over the chicken. Some people like to use more vinegar and more paprika = the sauce is a dark red. I have added crushed pinapple to the sauce and it was great.

Sometimes I use only chicken thighs and they are great for this dish.