chicken adobo
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  1. #1
    Founder Sara Noel's Avatar
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    Default chicken adobo

    Serves 4
    2 lb chicken pieces (I use legs or thighs)
    3/4-1 head of garlic, coarsely chopped
    4 Tbsp soy sauce (or more to taste)
    1 tsp black pepper
    1.5-2 cups water (depending on how close to 2lbs of chicken you have and how large your pan is)
    1/2 cup vinegar (I use white)
    1-2 bay leaves
    2 Tbsp cooking oil
    1 Tbsp brown sugar

    1
    Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes.
    2
    Meanwhile, heat the cooking oil in a large, heavy-bottomed frying pan. Add the garlic and brown them over medium-low heat (about 5 minutes).
    3
    Add the chicken to the frying pan and brown it over medium-high heat (about 5 minutes).



    4
    Add the broth to the frying pan, add brown sugar and simmer, partly covered, until the chicken is done (about 30-45 minutes). Do not let it come to a boil.





    Almost done-


    Done-


    Plated before rice-


    5
    Remove the bay leaves and serve over rice.

    Sometimes I make this all in one pan. If I use one pan then I brown the garlic in the oil, add the chicken and brown that, add all the rest of the ingredients, and partly cover and simmer on low for 30-45 minutes)

    The increments are not definite because everyone has different tastes. Some people may not be garlic fans and some might feel 1/4 cup of vinegar is enough or they want to add more soy sauce.

    You don't want to cover your chicken completely with the "marinade". Halfway covered is fine. The liquid will thicken a bit, but will not completely boil off.

    It's super yummy and tender and a great way to use dark cuts of chicken that are inexpensive.
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  2. #2
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    Ooooh that looks so yummie. I love how you posted the pictures Sara. That really helps in the making of the recipes.

  3. #3
    Super Moderator Darlene's Avatar
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    Ohh loved the play by play! Gonna have to try this, thank you!

  4. #4
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    I love this! It is so good with rice.

    Keilley

  5. #5
    TammyBob bamamomto4's Avatar
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    Default

    Looks yummy

  6. #6
    Registered User PennyPinchinPam's Avatar
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    This looks sooo good. I am adding this to my "to try" list. Thanks for showing the pictures step by step.

  7. #7
    Registered User mom22grls's Avatar
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    oooh! Thanks for the pictures! Without them, I may not have thought about this recipe.

    It *looks* good!

  8. #8
    Registered User pkellyc's Avatar
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    I made this recipie the other day, I had no legs or thighs and used boneless chicken breast. Both my daughter and I liked it a lot and I will be making it again. Thanks for posting the recipie.

  9. #9
    Registered User Lucky Star's Avatar
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    Sara, thanks for this recipe! I bought some chicken drumsticks for .99/lb this weekend, and made this dish yesterday. Both DH and I like the dark meat, and I must say that this recipe is a perfect way to make it! The chicken was so tender and tasty - we both loved it. I'm definitely making it again!

  10. #10
    Super Moderator Michelle's Avatar
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    This is one of Dave's favorite meals. His face lit up when I told him last night that I'll be making it for tonight's dinner

  11. #11
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    I need to try this, this week

    Thanks

  12. #12
    Registered User leeleeaub's Avatar
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    Thanks tons for the recipe. I will definately cook it soon!

  13. #13
    Margery Bob canadian gardener's Avatar
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    LOOKS SUPER! I also really appreciate the photos.

    Good recipe to remember for the cheaper leg and thigh meat.

  14. #14
    Registered User CanadianTreehugger's Avatar
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    Mmmm

    I'm making this recipe right now..My apartment smells so good

  15. #15
    Registered User Missy's Avatar
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    I think i will make this tomorrow!
    ~~ Missy ~~

    Planting and raising an urban homestead in the middle of Downtown big city right at the foot of the Rocky Mountains!

    Zone 5 Colorado Springs, CO USA

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