• 8 local chicken thighs or 5 to 6 lbs. firm tofu
  • 3/4 cup rice vinegar or distilled white vinegar
  • 3/4 cup soy sauce
  • 2 cloves garlic, minced
  • ½ tsp. black pepper
  • 2 bay leaves
  • 2 Tbsp. vegetable oil
  • 2 medium size local potatoes, chopped
  • 4 medium size local carrots, sliced
  • pinch of salt
  • 2 tsp. cornstarch
  • 1 Tbsp. water


1. Trim excessive chicken fat. 

2. Stir together the vinegar, soy sauce, garlic, pepper and bay leaves in a large, non-aluminum pan. 

3. Add the chicken or tofu, coating each piece. Cover and marinate for 30 minutes (or overnight). 

4. Remove the chicken or tofu from the marinade and pat dry with paper towels. Set aside the marinade. 

5. Pour the oil into a large pot over medium heat. Once it’s hot, add enough chicken or tofu to cover the bottom. Cook until the side of the chicken or tofu is browned, just a few minutes, then flip it over and repeat. When the first batch is done, remove it from the pot and repeat. 

5. After all the chicken is browned, put it back in the pot along with the marinade, potatoes, carrots, and 3/4 cup of water. Turn the heat up, and bring the liquid to a boil, then decrease the heat to low. Simmer until the meat is cooked through and the carrots and potatoes are soft, about 45 minutes. For tofu, you may want to add it to the pot just before the carrots and potatoes are soft because it only needs to be heated through. 

6. Remove the bay leaves from the adobo and stir in the cornstarch and water mixture. Let it thicken until the chicken or tofu and vegetables are well glazed. Serve over rice.

Servings: 4 

Courtesy of Cook Maria “JaJa” Pease and Unity College Dining Services