Chicken Adobo Recipe
This Adobo has a Thai twist to the dish but the sweet, rich, and tangy adobo sauce reminds me so much of a Thai dish called "Palo".
Equipment
- 1 skillet
Ingredients
- 4 chicken drumsticks
- 4 chicken thighs
- 20 garlic cloves heavily crushed
- 1 cup apple cider vinegar
- ½ cup soy sauce
- 1 tbsp black peppercorns
- 3 tbsp tablespoons brown sugar
- 4 bay leaves
- ½ cup water
- green onions for garnish
Instructions
- Prepare the marinade by crushing the garlic using a knife, rolling pin, or skillet. Mix the crushed garlic with soy sauce, brown sugar, peppercorns, and apple cider vinegar. Finally, add bay leaves on top.
- Marinade the chicken at least 20 minutes.
- In the meantime, prepare boiled eggs. Bring water to a boil in a pot, then add the eggs and cook over medium heat for 8 minutes. Next, transfer the eggs to a bowl filled with ice water. Allow them to soak in the ice bath for a minute or two, then begin peeling the eggs. Set the peeled eggs aside.
- To sauté the onions, slice or mince a yellow or white onion. Heat 1 tablespoon of oil in a skillet, then sauté the onion until it becomes translucent. Set it aside once done.
- To sear the chicken, use medium-high heat and cook it for a few minutes on each side until browned.
- Add all of the marinade and 1/2 cup of water to the skillet along with the sautéed onion. Bring it to a boil, then reduce the heat to medium, cover, and let it braise for about 30 minutes.
- Remove the lid, flip both the eggs and chicken, and let them continue cooking for another 30 minutes uncovered, or until the chicken is fork-tender. Finally, top with chopped green onion
- Serve with steam rice or cauliflower rice. Enjoy!
Notes
Note 1: Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for.