Related Recipes
METRO Logo
METRO Logo
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, FoodBasics, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
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
4
3
5
4
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
4-6
Main course
0:20
Preparation
0:50
COOKING
1:10
TOTAL TIME
Ingredients
-
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
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.
