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Chicken adobo
2021-11-05
https://www.metro.ca/userfiles/image/recipes/poulet-adobo-11757.jpg
PT20M
PT50M
PT1H10M
Wash and dry the chicken. Season both sides with garlic powder and salt.In a large bowl, combine the white vinegar, soy sauce, black peppercorns, 10 whole pressed garlic cloves, bay leaves and chicken.Cover the bowl and leave in the fridge to marinate for 1 hour or overnight.Heat the olive oil in a large skillet over medium high heat. Cook chicken until golden brown for about 6 minutes per side, starting skin down.Transfer the chicken onto a plate and lower the heat to medium.Cook the onions and chopped garlic until they soften or turn brown, about 6-8 minutes.Add the chicken into the skillet, stirring it with the garlic and onions.Pour in the marinade sauce and bring to boil.Add 1 cup (125 ml) low sodium chicken stock and reduce heat to low.Let it simmer until chicken is tender and cooked through, about 35-45 minutes.Garnish it with chopped green onions and serve it with white rice.Notes:It tastes even better the next day!Traditionally, you can also add hard boiled eggs, potatoes cut into chunks and 1/2 cup (125 ml) of water for more sauce.Source: Generose in Toronto
4-6
Metro
4
3
5
4
2 lbs (907 kg) chicken thighs with skin
1/4 cup (60 ml) white vinegar
1/2 cup (125 ml) soy sauce
1 teaspoon (5 ml) black peppercorns
1 teaspoon (5 ml) garlic powder
4 bay leaves
1 cup (250 ml) chicken stock
1 medium onion
1 bulb of 13 large garlic cloves (10 whole and pressed, 3 pieces chopped)
2 teaspoons (10 ml) onions, chopped (for garnish)
1 teaspoon (5 ml) salt
2 tablespoons (30 ml) olive oil
Chicken adobo
4-6
Main course
0:20
Preparation
0:50
COOKING
1:10
TOTAL TIME
Ingredients
-
2 lbs
(907 kg)chicken thighs with skin
-
1/4 cup
(60 ml)white vinegar
-
1/2 cup
(125 ml)soy sauce
-
1 teaspoon
(5 ml)black peppercorns
-
1 teaspoon
(5 ml)garlic powder
-
4
bay leaves
-
1 cup
(250 ml)chicken stock
-
1
medium onion
-
1
bulb of 13 large garlic cloves (10 whole and pressed, 3 pieces chopped)
-
2 teaspoons
(10 ml)onions, chopped (for garnish)
-
1 teaspoon
(5 ml)salt
-
2 tablespoons
(30 ml)olive oil
Preparation
Wash and dry the chicken. Season both sides with garlic powder and salt.
In a large bowl, combine the white vinegar, soy sauce, black peppercorns, 10 whole pressed garlic cloves, bay leaves and chicken.
Cover the bowl and leave in the fridge to marinate for 1 hour or overnight.
Heat the olive oil in a large skillet over medium high heat. Cook chicken until golden brown for about 6 minutes per side, starting skin down.
Transfer the chicken onto a plate and lower the heat to medium.
Cook the onions and chopped garlic until they soften or turn brown, about 6-8 minutes.
Add the chicken into the skillet, stirring it with the garlic and onions.
Pour in the marinade sauce and bring to boil.
Add 1 cup (125 ml) low sodium chicken stock and reduce heat to low.
Let it simmer until chicken is tender and cooked through, about 35-45 minutes.
Garnish it with chopped green onions and serve it with white rice.
Notes:
It tastes even better the next day!
Traditionally, you can also add hard boiled eggs, potatoes cut into chunks and 1/2 cup (125 ml) of water for more sauce.
Source: Generose in Toronto
Source :
Metro
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