Chicken Adobo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CHICKEN AND MARINADE
1.5 - 2 lb chicken thighs
3 garlic cloves , minced
1/3 cup (85ml) soy sauce , ordinary all purpose or light (not dark soy sauce.
1/3 cup + 2 tbsp white vinegar
4 bay leaves (fresh) or 3 dried
FOR COOKING
2 tbsp oil , separated (vegetable, canola or peanut)
3 garlic cloves , minced
1 small brown onion , diced
1 1/2 cups water
2 tbsp brown sugar
1 tbsp whole black pepper
GARNISH
Green onion
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Directions: |
Directions:Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.
Remove chicken skillet and set aside.
Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
If the sauce isn't thick enough, remove chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker - then return chicken to the skillet to coat in the glaze.
Coat chicken in glaze then serve over rice top with green onion. |
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Personal
Notes: |
Personal
Notes: Don’t use breast use thighs or drums. You need the fat to help make the sauce a glaze.
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