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Chicken Adobo

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Member since 2008

Serves 6 | Prep Time 15 | Cook Time 40


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

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.

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