CHICKEN ADOBO

 

  • Cooking Time: 40
  • Servings: 6
  • Preparation Time: 15

Ingredients

  • 10-12 Chicken Thighs, boneless and skinless
  • 1 head of Garlic, minced
  • 1 small Yellow Onion, diced
  • 1/2 Cup Soy Sauce
  • 1 Cup Rice Vinegar
  • 2 Cups Water
  • 1 tsp. Paprika
  • 1 Tbs. Peppercorns
  • 1 Tbs. Cloves
  • 5 Bay Leaves
  • 4 Tbs. Cooking Oil
  • 2 Tbs. Cornstarch
  • Salt and Pepper to taste
  • 3 Tbs. water
  • 4 Cups Hot Cooked Rice

Directions

  • In a large skillet or Wok, heat 2 Tbs. cooking oil. Add chicken to skillet and brown. Remove from skillet.
  • Heat remaining 2 Tbs. cooking oil in skillet, add minced garlic and onions. Saute until tender. Add 2 cups water, 1/4 cup soy sauce, rice vinegar, paprika, cloves, peppercorn, and bay leaves. Bring to a boil. Add browned chicken to skillet and simmer for 30 minutes.
  • Mix 2 Tbs. cornstarch with 3 Tbs. water. Once cornstarch is dissolved in water, add to skillet. Bring to boil, then simmer to allow sauce to thicken, stirring occasionally; about 5 minutes.
  • Serve over hot cooked rice.
  • CROCKPOT: This recipe is also great for the crockpot. Simply brown chicken, then add everything to crockpot and cook on low for 3 - 5 hours.

Notes

Categories: Asian  Crock-pot  Dinner  Main Dish  Oceania  Poultry  Stove 
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