Sunday Suppers: Chicken Adobo
Here is another GREAT recipe using the cheapo wonderful chicken thighs, oh how I love thee.
This reminds me of the Italian chicken dish called Chicken Scarpariello, made with vinegar peppers, but this is a Filipino dish.
You have all the ingredients in your kitchen, I am sure. There is only one rule when making this dish.
You have to have the foresight to know that you are making this for tomorrow night's dinner, because it requires 24 hours of marinating.
Chicken Adobo (adapted from In Praise of Leftovers):
8-10 chicken thighs, bone-in w/ skin
1/4 cup soy sauce
1 tbsp ground black pepper
3/4 cup of cider vinegar
10 cloves garlic, minced (don't be afraid)
1 cup of crushed tomatoes
2 bay leaves broken in half
Place the thighs in a large ziploc bag and pour all the ingredients over the chicken, except the onion (which you will use in the cooking process).
MARINATE ONE DAY AHEAD (24 hours in case you didn't know) in the fridge.
When ready to cook the chicken, pour the contents of the ziploc bag into a large pot. Cover and simmer for 25 minutes, until chicken is done.
Remove chicken to a platter with tongs and continue to cook the sauce until it is reduced by half and starts to thicken, about 20 minutes.
In a large 12" skillet, heat olive oil and cook the chicken pieces skin side down to crisp up the skin. You will need a splatter screen, as thighs always make a mess of the stove.
Flip the thighs over and put the onions slices in the pan around the chicken for a few minutes, moving them around to cook the onions.
Remove all to a platter and pour sauce over the chicken. Serve over rice garnished with scallions.
This was DELICIOUS!
I cut it down to 1 cup. Feel free to use 3/4 cup if you are scared.
and yep i cut down the vinegar, too.
Contact me at my email address, and I will give you MY list of NYC favorite places to eat!
and look at Paul being all chef-like!!
I had a few minor variations from your recipe. I used boneless, skinless thighs. I used about ¾ c tomato paste in place of tomatoes and 2 chipotle peppers (in adobo) slightly broken up in the marinade. I added about 1 c tomato puree/sauce when I placed the chicken and marinade in the Dutch oven to cook because it didn’t look saucy enough. I let the sauce reduce some, but it was pretty thick and didn’t need much reducing. The spicy sauce tasted good on carrots and broccoli as well as the chicken. This is definitely a go-to, easy to remember, delicious chicken recipe that has been added to my repertoire. Thanks!