Chicken Adobo Recipe

Chicken adobo, hailing from the Philippines, is known for a savory and slightly tangy flavor. Typically made by marinating chicken in soy sauce, vinegar, etc.. Simmered until tender and infused with amazing flavor.

An amazing dish all around, and honestly one of my favorites that I would love to share with you all.

• 1/2 cup white vinegar
• 1/2 cup low sodium soy sauce | or tamari
• 8 cloves garlic | minces
• 1/2 tsp black peppercorns
• 2 bay leaves
• 11/2 Tbsp brown sugar
• 3 lbs boneless skinless chicken thighs | fat trimmed
• 1 Tbsp canola oil
• 4 green onions | thinly sliced
• Steamed rice | for serving along

Steps

1. Large bowl, combine vinegar, soy sauce, peppercorns, bay leaves, brown sugar
2. Add chicken and toss around to coat it
3. Cover bowl and place in refrigerator for 1 - 3 hours
4. Large skillet, medium-high heat, warm canola oil until glistening
5. Add chicken (let as much marinade drip off as possible), brown thighs on both sides, 6 minutes total
6. Add remaining marinade to skillet and bring to boil
7. Lower heat to medium to maintain heavy simmer for 10 minutes
8. Flip chicken thighs, simmer and stir occasionally, until sauce has reduced by half and is thickening, 10 minutes
9. When chicken is 165°F, remove from heat
10. Serve over steamed right, sprinkle w/green onions, and enjoy!