Chicken Adobo
Chicken Adobo
Chicken Adobo. A tender braised chicken dish with a garlicky soy vinegar sauce that is savoury and tangy. So easy to make in less than 30 minutes!
INGREDIENTS
- 4 skin-on bone in chicken thighs
- ¼ cup regular soy sauce
- ½ cup rice vinegar or use cane vinegar, coconut vinegar, palm vinegar or white vinegar
- 1 ½ tablespoon garlic minced
- ½ teaspoon whole black peppercorns
- 2 bay leaves
- ½ yellow onion sliced
- 1 tablespoon vegetable oil any neutral tasting oil
- 4 skin-on bone in chicken thighs
- ¼ cup regular soy sauce
- ½ cup rice vinegar or use cane vinegar, coconut vinegar, palm vinegar or white vinegar
- 1 ½ tablespoon garlic minced
- ½ teaspoon whole black peppercorns
- 2 bay leaves
- ½ yellow onion sliced
- 1 tablespoon vegetable oil any neutral tasting oil
INSTRUCTIONS
- In a medium size pan, around 8-inches, on medium heat, add oil. Once oil is hot, add onions and cook until translucent.
- Move the onions aside and place chicken thighs skin side down. Allow the skin to brown for a few minutes. Do not move the chicken after it hits the pan, this will prevent your chicken from properly browning.
- Pour in soy sauce, garlic, black peppercorns, bay leaves and lastly white vinegar. For best results, do not stir the sauce as this prevents the acid from fully evaporating. (At this point, the sauce will taste very tangy due to the vinegar, but be patient and allow the following simmering process create a tasty well balanced sauce).
- Bring to a boil. Then cover and reduce low-medium heat or a rolling simmer for 10 minutes.
- Uncover the lid and flip the chicken over so the skin is facing up. Cover and simmer for another 10 minutes.
- Uncover the lid and continue to simmer for 3-5 minutes so the sauce can thicken a bit. Remove off heat to serve and let this rest for a couple minutes before enjoying for the juices to settle into the meat.
- In a medium size pan, around 8-inches, on medium heat, add oil. Once oil is hot, add onions and cook until translucent.
- Move the onions aside and place chicken thighs skin side down. Allow the skin to brown for a few minutes. Do not move the chicken after it hits the pan, this will prevent your chicken from properly browning.
- Pour in soy sauce, garlic, black peppercorns, bay leaves and lastly white vinegar. For best results, do not stir the sauce as this prevents the acid from fully evaporating. (At this point, the sauce will taste very tangy due to the vinegar, but be patient and allow the following simmering process create a tasty well balanced sauce).
- Bring to a boil. Then cover and reduce low-medium heat or a rolling simmer for 10 minutes.
- Uncover the lid and flip the chicken over so the skin is facing up. Cover and simmer for another 10 minutes.
- Uncover the lid and continue to simmer for 3-5 minutes so the sauce can thicken a bit. Remove off heat to serve and let this rest for a couple minutes before enjoying for the juices to settle into the meat.
NUTRITION
Calories: 372kcal
Carbohydrates: 5g
Protein: 25g
Fat: 28g
Saturated Fat: 7g
Polyunsaturated Fat: 6g
Monounsaturated Fat: 12g
Trans Fat: 1g
Cholesterol: 142mg
Sodium: 923mg
Potassium: 383mg
Fiber: 1g
Sugar: 1g
Vitamin A: 120IU
Vitamin C: 3mg
Calcium: 27mg
Iron: 1mg
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