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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
  

  • 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.
Tried this recipe?Let us know how it was!