Chicken Adobo
 
 
Author:
Serves: 4 servings
Ingredients
  • 2½ pounds boneless skinless chicken thighs trimmed well
  • ¾ cup apple cider vinegar
  • ⅓ cup + 2 tablespoons water
  • ⅓ cup soy sauce (Kikkoman recommended)
  • 1 teaspoon packed brown sugar
  • ¼ teaspoon paprika
  • 3 ounces sliced onion
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 2 nacho rings or hot pepper rings (optional)
  • 2 bay leaves
  • 1½ teaspoons whole black peppercorns
Preparation
  1. Preheat oven to 325 degrees.
  2. Trim any visible fat from chicken.
  3. Combine vinegar, water, soy sauce, brown sugar, and paprika in a medium bowl or measuring cup.
  4. In a medium sized Dutch oven or other oven-proof pot with a lid, brown half of the chicken pieces in a bit of canola oil over medium - medium-high heat. Remove chicken to a plate and brown the rest of the chicken. Once all of the chicken has been browned, return it to the pot. Add the vinegar mixture, onion, garlic, ginger, nacho rings if using, bay leaves and black peppercorns. Give the sauce a stir and bring to a boil over medium-high heat. Cover the pot and transfer to the oven. Set your timer for 50 minutes.
  5. Remove the pot from the oven and let chicken adobo rest for 5 minutes. Serve chicken with steamed white or brown rice and your choice of vegetables. Bok choy, green beans with shiitake mushrooms, snap peas or broccoli go well with this meal. Feel free to drizzle some of the sauce over your chicken and rice.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2016/09/14/chicken-adobo/