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Chicken adobo 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
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

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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  • 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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  • 1
    medium onion
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  • 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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  • 1 teaspoon
    (5 ml)
    salt
  • 2 tablespoons
    (30 ml)
    olive oil
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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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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