Easy Chicken Adobo
If you’re not very good in the kitch… this Chicken Adobo recipe is essentially fool proof but also entirely impressive. My friend @jennbrowntv makes it for me every time she’s in town and I adopted it and added some little touches of my own! It’s also perfect for week night meal planning cause it gets better the next day.
Ingredients
- 5 boneless/skinlesschicken thighs always organic
- 2 tbsp olive oil
- 1 large white or yellow onion sliced thin
- 4 cloves garlic
- 2/3 cup rice wine vinegar
- 2/3 cup low sodium soy, tamari, or coconut aminos if you use coconut aminos add 1/2 tsp salt
- 1 tsp peppercorns
- 2 bay leaves
- Scallion + Serrano for garnish
Instructions
- Add the olive oil to a pan over medium high heat (I use a stainless steel pan)
- Pat the chicken thighs dry with a paper towel and start browning in the pan. You want to get some good color so this will take about 7-10 minutes. The trick is to leave them for the full 5 minutes then flip them.
- Once the chicken has some good color add the whole sliced onion and garlic. Cook for another 5-7 minutes tossing them around a bit.
- Next, add the soy sauce, rice vinegar, bay leaves, and peppercorns. Simmer on low covered for 10 minutes.
- After 10 minutes, flip the chicken over and cook for another 10. Chicken should be cooked through and the sauce should be reduced and thick.
- Serve on top of basmati or jasmine rice and garnish with scallions and/or Serrano/jalapeño peppers! PERFECTION.