Adobo Chicken
4 servings A delicious, sweet, and savory take on a Chicken dish originating from the Philippines, Chicken Adobo. A large hint of Soy sauce, with the tang of Rice Wine vinegar and a slight spice from the Black Peppercorns, is simple, quick, and, ultimately, delicious. x saved Faceless Chef Resident Chef January 4, 2024 30 min.3+ h.1/5 30 min. 3+ h. 1/5 Ingredients: Chicken & Marinade: 2 LB of chicken thighs - skinless and boneless (optionally use bone-in)4 cloves of garlic - peeled and grated (or pressed)⅓ cup of light soy sauce⅓ cup of rice wine vinegar4 bay leaves 2 LB of chicken thighs - skinless and boneless (optionally use bone-in) 4 cloves of garlic - peeled and grated (or pressed) ⅓ cup of light soy sauce ⅓ cup of rice wine vinegar 4 bay leaves Others: 2 TBSP of frying oil (any kind) (adjust if needed)1 onion - diced3 cloves of garlic - peeled and grated (or pressed)1 TBSP of pepper - whole1 TBSP of dark soy sauce3 TBSP of dark brown sugar2 cups of water 2 TBSP of frying oil (any kind) (adjust if needed) 1 onion - diced 3 cloves of garlic - peeled and grated (or pressed) 1 TBSP of pepper - whole 1 TBSP of dark soy sauce 3 TBSP of dark brown sugar 2 cups of water Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Small Hand Grater or Garlic Press1x French Whisk (or other whisk)1x Medium Mixing Bowl (3 – 4 QT)1x Plastic Wrap1x Large Sauté Pan or Stir Fry Pan1x Tongs1x Plate 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Small Hand Grater or Garlic Press 1x French Whisk (or other whisk) 1x Medium Mixing Bowl (3 – 4 QT) 1x Plastic Wrap 1x Large Sauté Pan or Stir Fry Pan 1x Tongs 1x Plate Directions: 1. Marinate: 1.1. Place in to the medium mixing bowl: 4 cloves of garlic – grated (or minced) ⅓ cup of light soy sauce ⅓ cup of rice wine vinegar 4 bay leaves And thoroughly stir. 1.2. Add: 2 LB of chicken thighs – skinless and boneless And gently cover with the marinated. 1.3. Cover with a food wrap and place it to marinate into the refrigerator for at least 2 hours, and preferably for 12 hours or longer. 2. Sear: 2.1. Preheat the saute pan on medium-high heat with 1 TSBP of frying oil and add: Marinated chicken Important: Reserve the marindate for the later step. 2.2. Brown the chicken from both sides. 2.3. Remove from the pan and palce it on plate for the later step. 3. Saute: 2.1. Preheat the same saute pan on medium-high heat with 1 TSBP of frying oil and add: 1 onion – diced 3 cloves of garlic – peeled and grated (or minced) And saute until soft (for about 2 – 3 minutes). Important: No need to clean the pan from the previous step. 2.2. Add: 1 TBSP of pepper – whole 1 TBSP of dark soy sauce 3 TBSP of dark brown sugar And thoroughly stir it together. 4. Stew: 4.1. Add to the pan: Seared chicken tights 2 cups of water 4.2. Bring to the boil. 4.3. Then simmer until chicken is fully cooked * and sauce is almost thick in texture (usally for about 25 minutes). Tip: If the sauce is not thick enough, remove the Chicken from the pan and reduce the liquid further before returning the Chicken and coating it in the sticky mixture. 5. Serve with Rice and garnish with Spring Onion Greens. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F. Kitchen Guide Poultry The USDA minimum safe internal temperature is 165°F. The popular serving temperature is the same as the minimum serving temperature. About the Author: Faceless ChefResident Chef # 4 34 Followers Published Recipes: 24Av. Recipe Evaluation: Member since: 2023-10-17 Published Recipes: 24 Av. 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Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.