chicken adobo
Linda Hoskins
As many of you may know, my hobby is trying new recipes. I often try recipes that I think are “meh”, but sometimes I try recipes that are so bad that I don’t even want to eat them. And sometimes you find something really great. Just this week I had something that made me go, “Oh my god, this is so delicious!” recipe. This chicken adobo recipe is very easy and takes some time to make, but it’s worth it.
chicken adobo
Makes 8 servings
3/4 cup white vinegar
1/2 cup low-sodium soy sauce
1 tablespoon honey
6 cloves garlic (crushed and peeled)
3 bay leaves
1 teaspoon whole black pepper
4 pounds skin-on, bone-in chicken thighs and/or drumsticks
2 green onions (thinly sliced)
Whisk white vinegar, soy sauce, and honey in a medium bowl. Stir in garlic, bay leaf, and peppercorns. Pour into a plastic bag, add chicken, mix, and refrigerate for at least 30 minutes or up to overnight.
Preheat oven to 300 degrees. Pour chicken and marinade into an oven-safe, stove-top pot. Cover and bake for 40 minutes. Mix the chicken and marinade and bake for another 40 minutes.
Place chicken on a baking sheet lined with foil. Increase oven temperature to 450 degrees and bake until chicken is golden brown and caramelized, 5 to 8 minutes. Meanwhile, heat the reserved sauce over medium heat and simmer, stirring occasionally, until slightly thickened, about 8 to 10 minutes.
Return the chicken to the pot and toss with the sauce. Sprinkle with green onions.
A few notes about the above recipe: I marinated the chicken for about 4 hours. Also, since I was making 2 servings, I only used 2 chicken thighs and only made half the sauce. I always have minced garlic in the fridge, so I used that instead of fresh garlic. And I used green onions instead of green onions. This chicken was served with baked potatoes and roasted beets.
Green onions and green onions are almost the same thing. In some regions, it is called green onion, and in others it is called green onion or green onion. When buying green onions and rakkyo, choose ones with brightly colored leaves and sturdy stems.
If you have a recipe you’d like to share, email it to letscook!@heraldpubs.com or mail it to Mascoutah Herald, PO Box C, Mascoutah, IL 62258. Thank you and enjoy cooking.
