Tuesday, October 29, 2019

Adobo chicken


  • 1 cup white vinegar

  • 1/4 cup soy sauce

  • 1 whole garlic bulb, smashed and peeled

  • 2 teaspoons kosher salt

  • 1 teaspoon coarsely ground pepper

  • 1 bay leaf

  • 2 pounds bone-in chicken thighs or drumsticks

  • 1 tablespoon canola oil

  • 1 cup water


  • Combine the first six ingredients. Add chicken; refrigerate, covered, 20-30 minutes. Drain, reserving marinade. Pat chicken dry.

  • In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, 20-25 minutes. If desired, serve chicken with cooking sauce.

No comments:

Post a Comment