Chicken Adobo with Corn & Cucumber Salad | USDA Recipe

Ingredients

• 3 1/8 lbs. chicken thighs
• ½ cup fresh garlic, minced
• 2/3 cup gluten-free soy sauce
• 2/3 cup + 2 Tbsp white vinegar
• 6 bay leaves (dry)
• ¼ cup vegetable oil
• 2 onions, diced
• 3 cups water
• ¼ cup + 2 Tbsp brown sugar
• 1 Tbsp ground black pepper
• 1 bunch green onions to garnish
• 4 quarts corn
• 2 quarts cucumber, diced
• 2 cups red onion, diced
• 1 bunch cilantro, finely chopped
• 1 cup lime juice, fresh
• ½ cup olive oil or blend oil
• ½ tsp salt