A set it and forget recipe this takes time but practically no effort to produce delicious and flavorful chicken that is perfect with a nice pile of rice. I always store the leftover sauce and use it to make stir fry. I used only drumsticks the first time but I would actually recommend bone in thighs or a mixture of pieces in the future and to just adjust the cooking time slightly depending on the size of the pieces.
Chicken Adobo
AuthorMabDifficultyBeginnerIn a large bowl, add in all the ingredients, toss together then cover with and marinate in the fridge for 2-24 hours.
When ready to cook: set a dutch oven over medium heat and heat oil to coat the bottom of the pan in it. Add the chicken once the oil is hot (keeping the marinating liquid to the side). Quickly brown the chicken on both side, about 2 minutes per side.
Add marinade liquid to the pan with the chicken and increase the heat to bring the liquid to a boil.
Once boiling, reduce the heat to low and let simmer covered for 45-60 minutes, , flipping the chicken a few times through the cooking process to coat evenly, until the sauce thickens and the chicken is completely coated.
Ingredients
Directions
In a large bowl, add in all the ingredients, toss together then cover with and marinate in the fridge for 2-24 hours.
When ready to cook: set a dutch oven over medium heat and heat oil to coat the bottom of the pan in it. Add the chicken once the oil is hot (keeping the marinating liquid to the side). Quickly brown the chicken on both side, about 2 minutes per side.
Add marinade liquid to the pan with the chicken and increase the heat to bring the liquid to a boil.
Once boiling, reduce the heat to low and let simmer covered for 45-60 minutes, , flipping the chicken a few times through the cooking process to coat evenly, until the sauce thickens and the chicken is completely coated.