Chicken adobo
Chicken adobo is a Filipino dish of marinated chicken in vinegar and soy sauce. It’s such a tasty dish and a perfect Sunday supper I like mine shredded with pickled red onions, jalapeño and plenty of fresh cilantro.
Bonus: chicken adobo is gluten free and dairy free. Just make sure you are using tamari or coconut aminos in place of soy sauce.
Leftovers are delish in lettuce cups with pickled red onions the next day for lunch.
XO, km
THE DISH:
chicken adobo | serves 6
THE STUFF:
1/2 cup white vinegar
1/2 cup tamari (or low sodium soy sauce)
8 cloves garlic, chopped
6 whole black peppercorns
2 bay leaves
1 1/2 Tbsp sugar
3 lbs boneless skinless chicken thighs
EVOO
Serve with: steamed white rice or cauliflower “rice”
Toppings: pickled red onions, fresh cilantro, Serrano or jalapeño
THE HOW-TO:
In a large non-reactive mixing bowl, stir together the vinegar, tamari, garlic, peppercorns, bay leaves and sugar. Trim the fat off the the chicken thighs and add chicken to the bowl. Toss to combine. Cover in plastic wrap and marinate for 1 hour or up to 4 hours.
In a large skillet or Dutch oven, warm 1 tablespoon EVOO. Add the chicken in batches and cook until golden brown, 4 minutes per side. Transfer to a plate. Add the marinade left in the mixing bowl and bring to a boil. Put the chicken, along with all the juices collected in the plate into the pan and cook for 10 minutes. Fill the chicken and cook for another 10 minutes.
Ok, at this point you have a choice: you can either leave the chicken thighs whole or shred them. I like to reduce the sauce in the pan by half, shred the chicken and add it back into the sauce. I like it saucy, what can I say?
To serve: spoon chicken over rice and top with pickled red onions, cilantro and sliced chili peppers.