Chicken Adobo

January 30, 2013

This dish was amazing!!!  My husband loved it:)  We all loved it.  Sorry to say, no picture today:(   Truly, the picture wouldn’t do it justice, so instead I will leave you with a picture to make you smile…


Louie with his bodyguards:) (cousins)

With or without a picture you have to just trust me here.  I found this recipe in the cookbook This is a Cookbook Recipes for Real Life.  As I was flipping through the pages and this recipe caught my eye. I made a few minor changes, but was thrilled to find it didn’t have a ton of ingredients, and there were basically two steps.  My kind of recipe!!!  During the week, I’m sure a bunch of you feel the same way.  You do need some time here since it needs to simmer for an hour and a half, but waiting was the hardest part!

5.0 from 1 reviews
Chicken Adobo
I made 12 chicken thighs for my family, you can cut this recipe in half easily.
  • 2 tbsp olive oil
  • 12 bone-in, skin-on chicken thighs
  • 6 large garlic cloves, minced
  • 1 cup apple cider vinegar
  • 1 cup Tamari soy sauce
  • 10 whole peppercorns
  • 3 bay leaves
  • Steamed brown rice for serving
  1. In a large dutch oven or heavy-bottomed saute pan with a lid, warm the oil over medium-high heat. Add half the chicken skin side down, and cook until golden brown, about 5 minutes. Transfer to a plate and add remaining chicken to the pan skin side down. When browned add the first batch of chicken back in the pot along with the minced garlic and saute until lightly browned, 1 minute, Add the vinegar, soy sauce, peppercorns, and bay leaves. Bring the liquid to a boil, give a little stir, and turn down heat to a gentle simmer, cover, and cook 1½ hours, stirring occasionally.
  2. To serve, spoon a large mound of rice on your plate. Arrange chicken on top and spoon a little sauce from the pan over top.

I promise you will enjoy it!!!

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