In a large, non-aluminum pan, stir together the Rice Vinegar (3/4 cup), Soy Sauce (1/4 cup), Garlic (2 clove), Ground Black Pepper (1/2 teaspoon), Bay Leaf (2), Fresh Ginger (to taste), and Jalapeño Pepper (4).
Add the Chicken Thigh (8) coating each piece thoroughly. Cover and let marinate for at least 30 minutes, but overnight is great. Pull the chicken out of the marinade and pat each piece dry.
Pour the Vegetable Oil (2 tablespoon) into a large pot on medium heat. Once the oil is hot, add enough chicken to fill the bottom of the pot. Let it cook for a few minutes, until one side of the chicken is browned, then flip it over and repeat for other pieces of chicken.
After all the chicken is browned, put it back in the pot along with the marinade, Water (3/4 cup), Carrot (4), and Potato (2). Turn the heat up until the liquid comes to a boil, then reduce to low heat and simmer for 45 minutes. Cook until the meat near the bone is no longer pink and the carrots and potatoes are cooked through.
About 20 minutes before the adobo is ready, add the White Rice (2 cup) into a medium pot with Water (4 cup). Add two pinches of Salt (to taste). Bring to a boil over medium heat with the lid off.
Turn the heat down and cover with a lid that is slightly askew to let the steam escape. Cook about 20 minutes, until the water is all gone.
Remove the bay leaves from the adobo. In a small bowl, mix the Corn Starch (2 teaspoon) with 1 Tbsp of water then stir it into the sauce. Let the sauce boil and thicken until the chicken and vegetables are well glazed. Serve over the rice.
Let the sauce boil and thicken until the chicken and vegetables are well glazed.
Serve over the rice. Enjoy!