Chicken Adobo Recipe

🧂 Ingredients

• 2 pounds chicken thighs

  boneless, skinless – fat trimmed
• 4 cloves garlic

  minced
• 1/3 cup soy sauce
• 1/3 cup white vinegar
• 2 teaspoons black peppercorns

  coarsely ground, if desired
• 2 dried bay leaves

  use fresh if you can
• 2 tablespoons vegetable oil

  divided
• 1 medium onion

  diced
• 1 spicy chili

  chopped (optional, for spicy version)
• 3 garlic cloves

  minced
• 1 cup water
• 2 teaspoons brown sugar
• For Serving. White rice

  sliced green onions, chili flakes

Instructions

• 1 Add the chicken to a large bowl. Whisk together the marinade ingredients, then
  pour over the chicken. Cover and marinate the chicken at least 30 minutes, or
  overnight for more flavor penetration.
• 2 Heat 1 tablespoon oil in a large pan or skillet to medium-high heat.
• 3 Remove each piece of chicken from the marinade, letting excess marinade drip
  back into the bowl. Reserve the marinade.
• 4 Sear the chicken in the hot pan 2 minutes per side. Remove the chicken and set
  onto a plate. Set aside.
• 5 Heat 1 tablespoon oil in the hot pan and add the onion and peppers (if using).
  Cook for 3-4 minutes to soften.
• 6 Add the garlic and cook 1 minute, stirring.
• 7 Add the reserved marinade, water, brown sugar and bay leaves Stir.
• 8 Tuck the chicken into the pan and sauce. Bring to a boil, then reduce heat.
  Simmer, uncovered, for 20 minutes, or until the chicken is cooked through and
  the sauce thickens to a syrupy glaze. Baste several times during cooking, if
  desired. If needed, remove the chicken and cook the sauce longer until properly
  reduced, then add chicken to warm through.
• 9 Serve with rice and garnish. Enjoy!

Nutrition Info