Chicken Adobo

Here's a pictoral depiction to one of my current favorite dish to make. It's the Steamy Kitchen's Chicken Adobo (with slight modification). It is best to prep this the night before so your chicken has time to soak in all the deliciousness.

 

Ingredients:

• 1.5 lbs skin-on chicken legs and thighs (I like to use wings/drummets)
• 1/3 cup cider vinegar
• 1/4 cup soy sauce 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon black peppercorns (I use crushed black pepper)
• 1 tablespoon sugar 1/2 cup water
• 1 to 1 1/2 tsp Ginger (minced or grated)

Instructions:

• Clean and cut your chicken; Set aside to drain.

• Gather and measure out your sauce ingredients.

• Put it all together and mix it up.

 

• Combine chicken and sauce in a ziplock bag and put it in the fridge over night.

The next day...

• Pour the whole content of your ziplock bag into a large pot. Place the pot over high heat and bring the liquid to a boil.

• Once it starts boiling, reduce the heat to low and let it simmer (covered) for 30 minutes. Be sure to go in and move the chicken around half way through.

• Using tongs, remove chicken from pot and place on a dish. Keep the adobo sauce on the stove and increase heat to high. Boil sauce for 5 minutes to reduce and thicken. If too much oil start accumulating on the top, scoop it out with a spoon.
• Pat the chicken pieces dry with paper towels, then place skin-side up on a sheet pan. Place the sheet pan under the broiler and broil chicken for about 3 minutes until skin is brown and crisp.

• After chicken has browned, pour adobo sauce over chicken and serve over white rice.

 

Bon Appétit!