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Chicken adobo 2021-11-05 https://www.metro.ca/userfiles/image/recipes/poulet-adobo-11757.jpg PT20M PT50M PT1H10M

Wash and dry the chicken. Season both sides with garlic powder and salt.In a large bowl, combine the white vinegar, soy sauce, black peppercorns, 10 whole pressed garlic cloves, bay leaves and chicken.Cover the bowl and leave in the fridge to marinate for 1 hour or overnight.Heat the olive oil in a large skillet over medium high heat. Cook chicken until golden brown for about 6 minutes per side, starting skin down.Transfer the chicken onto a plate and lower the heat to medium.Cook the onions and chopped garlic until they soften or turn brown, about 6-8 minutes.Add the chicken into the skillet, stirring it with the garlic and onions.Pour in the marinade sauce and bring to boil.Add 1 cup (125 ml) low sodium chicken stock and reduce heat to low.Let it simmer until chicken is tender and cooked through, about 35-45 minutes.Garnish it with chopped green onions and serve it with white rice.Notes:It tastes even better the next day!Traditionally, you can also add hard boiled eggs, potatoes cut into chunks and 1/2 cup (125 ml) of water for more sauce.Source: Generose in Toronto

4-6 Metro

5 2 5 5

2 lbs (907 kg) chicken thighs with skin 1/4 cup (60 ml) white vinegar 1/2 cup (125 ml) soy sauce 1 teaspoon (5 ml) black peppercorns 1 teaspoon (5 ml) garlic powder 4 bay leaves 1 cup (250 ml) chicken stock 1 medium onion 1 bulb of 13 large garlic cloves (10 whole and pressed, 3 pieces chopped) 2 teaspoons (10 ml) onions, chopped (for garnish) 1 teaspoon (5 ml) salt 2 tablespoons (30 ml) olive oil

Chicken adobo

Rate this recipe

2 Votes

4-6

Main course

0:20

Preparation

0:50

COOKING

1:10

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

2 lbs
(907 kg)
chicken thighs with skin

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FRESH CHICKEN LEG QUARTERS

$2.49 /lb

5.49/kg

1/4 cup
(60 ml)
white vinegar

1/2 cup
(125 ml)
soy sauce

1 teaspoon
(5 ml)
black peppercorns

1 teaspoon
(5 ml)
garlic powder

4

bay leaves

1 cup
(250 ml)
chicken stock

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PRANA MIXED NUTS

$5.49 ea.

150 g SELECTED VARIETIES

KNORR CONCENTRATED BOUILLON

$5.99 ea.

250 ml SELECTED VARIETIES

1

medium onion

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SWEET ONIONS

$4.99 ea.

3 lb PRODUCT OF U.S.A., No. 1 GRADE

1

bulb of 13 large garlic cloves (10 whole and pressed, 3 pieces chopped)

2 teaspoons
(10 ml)
onions, chopped (for garnish)

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SWEET ONIONS

$4.99 ea.

3 lb PRODUCT OF U.S.A., No. 1 GRADE

1 teaspoon
(5 ml)
salt

2 tablespoons
(30 ml)
olive oil

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BERTOLLI OLIVE OIL

$6.49 ea.

500 ml SELECTED VARIETIES

Imprimer ma sélection

Preparation

Wash and dry the chicken. Season both sides with garlic powder and salt.

In a large bowl, combine the white vinegar, soy sauce, black peppercorns, 10 whole pressed garlic cloves, bay leaves and chicken.

Cover the bowl and leave in the fridge to marinate for 1 hour or overnight.

Heat the olive oil in a large skillet over medium high heat. Cook chicken until golden brown for about 6 minutes per side, starting skin down.

Transfer the chicken onto a plate and lower the heat to medium.

Cook the onions and chopped garlic until they soften or turn brown, about 6-8 minutes.

Add the chicken into the skillet, stirring it with the garlic and onions.

Pour in the marinade sauce and bring to boil.

Add 1 cup (125 ml) low sodium chicken stock and reduce heat to low.

Let it simmer until chicken is tender and cooked through, about 35-45 minutes.

Garnish it with chopped green onions and serve it with white rice.

Notes:

It tastes even better the next day!

Traditionally, you can also add hard boiled eggs, potatoes cut into chunks and 1/2 cup (125 ml) of water for more sauce.

Source: Generose in Toronto

Source : Metro

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