It took less than 1 hour to prepare this chicken dish, rice, and delicious salad with homemade dressing. This dish was A-M-A-Z-I-N-G!
This past Monday, Carolyn from All Day I Dream About Food posted this Filipino recipe called Chicken Adobo. I was just about to decide what to cook for dinner when I saw her post. I’ve been quite busy lately and I needed something quick and yummy. Don’t we all need that? After I check the ingredients for this recipe, I realized I already have everything at home. Cool, let me try my first Filipino recipe!
As soon as my husband came home, he knew something delicious was in the oven from the smell in our house. It took less than 1 hour to prepare this chicken dish, rice, and delicious salad with homemade dressing. This dish was A-M-A-Z-I-N-G! You all have to try this wonderful tasty recipe. If you are not in the mood for cooking, just keep this recipe in your folder or email it to yourself. Oh, when you make the dish, be sure to cook extra rice. We enjoyed this dish so much that I can even cook it again tomorrow.
- 6 bone-in skin-on chicken thighs (Adults will need at least 2 pieces and the sauce will be enough for up to 8 pieces)
- 1 cup water
- ½ cup soy sauce
- ½ cup apple cider vinegar
- 3 cloves garlic (sliced)
- 1 bay leaf
- freshly ground black pepper
- Combine all the ingredients for the sauce in a large pot (I used my Dutch oven). Make sure the pot is big enough so the chicken will not overlap each other.
- Bring the sauce to a boil on medium-high heat.
- Add the chicken and reduce the heat to medium-low. Cover and cook for 30 minutes.
- Flip the chicken once halfway through. After 30 minutes, remove from the heat.
- Set the oven broiler to high (550ºF/288 ºC) for 3 minutes before cooking. Line the bottom of a baking sheet with aluminum foil (for easy cleaning) and place a wire rack on top. Place the chicken, skin side down, on the wire rack. Place the baking sheet in the middle rack of the oven, about 8" (20 cm) away from the heating element. Broil the chicken for 3-4 minutes on each side. Keep an eye on the chicken so it does not burn.
- Meanwhile, reduce the remaining sauce in the pot over medium-high heat until it thickens.
- Serve the chicken on a plate and keep the extra sauce in a small bowl. Drizzle the sauce right before you serve.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
Update: Pictures and recipe updated in June 2012