Chicken Adobo with Spring Vegetables

Chicken Adobo
from William Sonoma's One Pot of the Day (2012)

INGREDIENTS:

• 4 yellow onions, halved and sliced
• 4 cloves garlic, crushed
• 1 bay leaf
• 1 tsp peppercorns
• 8 skinless, bone-in chicken thighs, about 3 lb
• 1/2 cup (4 oz) rice vinegar
• 1/2 cup (4 oz) soy sauce
• 1 tbsp sugar
• cooked white rice for serving

DIRECTIONS:

1. Spread half of the sliced onions in the bottom of a slow cooker.  Add 2 of the garlic cloves, the bay leaf, and the peppercorns.  Arrange the chicken in a single layer on top of the onions.  Top with the remaining onions and garlic.  Drizzle the vinegar and the 1/2 cup soy sauce over the ingredients and sprinkle with the sugar.  Cover and cook on the high setting for 4 hours or the low setting for 8 hours.  
2. Remove and discard the bay leaf.  Mound the steamed rice on a platter and top with teh chicken.  Skim any fat from the cooking juices in the slow cooker, then spoon the juices over the chicken and rice before serving.  
3. **May be served with a side of spring vegetables (recipe here).  

-Derek