Adobo Chicken

                                      Adobo Chicken

This is a Philipino dish. We really like this one after finding this recipe online. I am sharing this with you so you don't have to find a good one. 

I know it's been a while since I posted a recipe. I am sorry about that but I was very sick. I hope you try this recipe once and fall in love with it just as we did. 

This is what you need: 

Marinade (for at least 20 min or over night)

- 1.5 lbs of chicken thighs or chicken quarter. Best boneless but I also use with bones

- 3 garlic cloves, minced

- 1/3 cup soy sauce

-1/3 cup and 2 TBSP white vinegar

- 3 dried Bay leaves

for cooking

- 2 TBSP Oil, seperated

- 3 garlic cloves, minced

- 1 small brown onion, diced

- 1 1/2 cups water

- 2 TBSP brown sugar

- 1 TBSP whole black Pepper (optional since we don't like to pick them out)

- green onions for serving

This is how you do it:

Combine the chicken and Marinade in a ziplock bag or big bowl. Leave at least 20 min or over night. 

Heat 1 TBSP oil in a big skillet over high heat. Remove the chicken from the marinade but keep the marinade. Sear chicken on both sides in the pan until browned, around 1 min on each side. Remove chicken from the pan. Heat the remaining oil in the pan and cook the garlic and the onion for about 1 1/2 min..

Add the reserved marinade, water, sugar and black pepper (again, optional). Bring to a simmer and then reduce heat to medium and cook for about 5 min..

Add the chicken smooth side down back in the pan. Simmer uncovered for about 20-25 min. and turn the chicken around after about 15 min.. Do not stir and let the sauce reduce to a jam like consistency. 

If the sauce isn't thick enough, remove the chicken onto a plate and let the sauce simmer a bit longer. When thick enough, put the chicken back into the sauce so it can glace it.

Serve with the green onions and sticky rice or whatever your heart desire. We love, love, love sticky rice. 

Guten Appetit