Chicken Adobo

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 8 chicken thighs
• 1 quart water
• 1 teaspoon salt
• 2 cups water
• 3/4 cup cider vinegar
• 1/4-1/2 cup soy sauce
• 2 bay leaves
• 1 teaspoon fresh coarse ground black pepper
• 8 cloves garlic, peeled and sliced thin
• 1/4 cup vegetable oil

Recipe

• 1 in a large mixing bowl combine thawed chicken, water and salt.
• 2 allow chicken to soak several minutes while preparing the other ingredients.
• 3 just before adding to frying pan, drain on paper towels.
• 4 in a medium saucepan combine water, vinegar, soy sauce, bay leaves and pepper.
• 5 heat on medium low setting, covered, about 15 minutes.
• 6 in a 12" skillet or chicken fryer combine oil and sliced garlic over medium low heat.
• 7 cook for 5 minutes, stirring occasionally.
• 8 drain chicken pieces and add, skin side down, to garlic oil, increasing heat to medium high.
• 9 cook 5 minutes per side.
• 10 reduce heat to simmer and pour vinegar-soy mixture over chicken.
• 11 if finishing adobo in skillet, partially cover pan and continue cooking, turning occasionally for 30-40 minutes, or until sauce is reduced by half.
• 12 alternate slow cooking method: after browning chicken, place in 3 or 4 quart slow cooker, on low setting.
• 13 pour vinegar-soy mixture over top, and cook 2 hours, covered.
• 14 remove cover, increase setting to high and finish cooking an additional 1 hour.
• 15 variations may substitute 1 1/2 pounds either cubed lamb or beef for the chicken.
• 16 brown 1" cubes on all sides a total of 5 minutes, then proceed as above.
• 17 stew meat works well here.
• 18 may use one, (1 to 1 1/2 pound), package boneless, skinless chicken thighs or breasts in place of the regular chicken thighs.
• 19 may replace one cup of water in the vinegar-soy mix with same amount of coconut milk.
• 20 proceed as above.
• 21 *discard bay leaves before serving.