Chicken Adobo
Ingredients
- 4 skin-on bone-in chicken thighs
- ¼ cup regular soy sauce
- ½ cup rice vinegar or cane vinegar, coconut vinegar, palm vinegar or white vinegar
- 1 ½ tablespoon garlic minced
- ½ teaspoon whole black peppercorns
- 2 bay leaves
- ½ onion sliced
- 1 tablespoon vegetable oil any neutral tasting oil
Directions
- Heat vegetable oil in a medium-sized pan on medium heat. Cook sliced onions until translucent and softened.
- Move the onions aside and place chicken thighs skin side down. Brown the skin for a few minutes and avoid moving the chicken around or it won’t evenly brown.
- Add soy sauce, sliced garlic, whole black peppercorns, bay leaves and lastly, the vinegar. Do not stir the sauce or it will end up tasting too acidic because the vinegar didn’t have a chance to fully evaporate. (The simmering process will create a balanced tasting sauce so don’t panic if it tastes very tangy at this point).
- Bring to a boil, cover and then reduce to low-medium heat or a rolling simmer for 10 minutes.
- Remove the lid, flip the chicken over so it’s skin side up. Cover and simmer for another 10 minutes.
- Uncover the lid and simmer for another 3-5 minutes to the thicken the sauce. Remove off heat and rest for a couple minutes before enjoying for the juices to settle in the chicken.
Nutrition Facts (per serving)
372 kCalories
28g Fat
5g Carbs
25g Protein
Time
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 4
Courtesy of: Christie At Home https://christieathome.com/blog/chicken-adobo/
