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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.
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Ingredients Method

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

Method
 

  1. Add the olive oil to a pan over medium high heat (I use a stainless steel pan)
  2. 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.
  3. 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.
  4. Next, add the soy sauce, rice vinegar, bay leaves, and peppercorns. Simmer on low covered for 10 minutes. 
  5. 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.
  6. Serve on top of basmati or jasmine rice and garnish with scallions and/or Serrano/jalapeño peppers! PERFECTION.
Tried this recipe?Let us know how it was!