Chicken Adobo

I've tried a couple of adobo recipes and I haven't been sure exactly what "adobo" is. Tonight I looked it up. It's traditionally from the Philippines, though there appears to be a Mexican adobo version too. What I made tonight is definitely from the Philippines based on the research of what's in it. 

Adobo is prepared using pantry basics, like white vinegar, soy sauce, garlic, peppercorns, and bay leaves, to create a marinade. ... A signature of the cooking method is that after the chicken or pork is simmered to perfection in the sauce, it's usually browned in oil before serving.

This recipe was FAN-FREAKIN-TASTIC. Super flavorful and super easy. I used chicken cutlets instead of thighs - I'm a white meat girl... I practiced patience and let the sauce reduce and thicken and it was worth it. 

Definitely use LOW SODIUM Soy Sauce. with 1/2 c of soy this can get salty fast. If you don't have low-sodium cut the regular with some water. 

Chicken Adobo

Recipe from Savorytooth.com

Serves 4

Photo from SavoryTooth.com

2 - 2.5 pounds boneless skinless chicken thighs

1/2 c low-sodium soy sauce (do not use regular, which will be too salty)

1/3 c white vinegar

1 onion sliced

5 cloves garlic minced

3 bay leaves

2 T olive oil

1/4 tsp cayenne

salt and coarse black pepper

For serving:

2 scallions sliced

cooked white rice or cauliflower rice

Generously season chicken thighs on both sides with salt and pepper. In a skillet, heat to med-high, add olive oil to coat the bottom of the pot. Add half of the chicken thighs and cook for a few minutes on each side before transferring them to a plate. Repeat for the remaining chicken thighs. 

Add soy sauce, vinegar, onion, garlic, and cayenne to the pot. Stir well and scrape up any brown bits stuck to the bottom of the pot. Return all chicken thighs to the pot in a single layer, placing them snugly on top of the onions. Top with bay leaves. Cook for 10 minutes 

Keeping the chicken in the pot, boil for about 15 minutes to thicken the sauce. Remove the bay leaves. Serve the chicken and sauce, optionally with cooked cauliflower rice. Top with sliced scallions.

Note: I modified this recipe. The original is an Instant Pot recipe and, well, I'm not an instant pot girl. You can find the full recipe here: https://www.savorytooth.com/instant-pot-chicken-adobo/