Unless you’re a vegetarian, I’d wager one of your weekly purchases at the grocery is chicken. I always pick up a pack of skinless boneless breasts, but week after week of the same ho hum preparation, while comfortable, can be a bit boring. Using just a few ingredients I already had on hand, I started adding this adobo preparation to my chicken repertoire and it was an instant hit.
There are numerous styles of adobo marinades from around the world, but this process follows a more traditional Filipino recipe which involves stewing the chicken thighs in vinegar. Soy sauce and a few spices add a ton of flavor and help create a delicious, tender meat.
On those days when you’re looking for a bit more zip and zing at dinner time using just a handful of ingredients from your pantry, try this Adobo Chicken over steamed rice for happy faces all around!
Adobo Chicken
Ingredients
- 1.5 – 2 pounds chicken thighs, boneless and skinless
- 1/4 Cup white vinegar
- 3 tablespoon low sodium soy sauce
- 2 Small Garlic Cloves, minced
- 2 Dried bay leaves
Instructions
- Place all of the ingredients in a bowl or Ziploc bag (for easier cleanup) and marinate chicken for 1 hour to overnight.
- Place all the ingredients in a medium size pot, bring to a boil, reduce to a simmer, cover and cook for 30 minutes, stirring occasionally.
- Uncover, raise the heat to medium high and allow the sauce to reduce for about 10 minutes.
- Shred chicken thighs or serve whole over rice.
I’d love to try this recipe but am a bit unsure. It seems there is not enough liquid to boil after marinating the chicken – it’s less than half a cup for 1.5-2 lb chicken. One post mentioned tripling the liquid to have some sauce for rice. I guess I can at least double the liquids to make sure there is enough to boil and cook the chicken…