Filipino Adobo Chicken
Filipino Adobo Chicken
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
- 8 bone-in, skin-on chicken thighs
- ¼ cup low-sodium soy sauce
- ¼ cup distilled vinegar
- 2 tablespoons brown sugar
- 1 tablespoon freshly ground black pepper
- ½ habanero, thinly sliced
- 1 tablespoon olive oil
- 2 cups thinly sliced onions
- 2 cloves garlic, thinly sliced
- 2 bay leaves
- 1 cup fresh parsley, finely chopped
- 4 cups steamed jasmine rice
- 4 lime wedges
Instructions
- Combine the chicken with the soy sauce, vinegar, sugar, black pepper and habanero in a resealable plastic bag. Marinate overnight, refrigerated.
- Remove the chicken from the bag and pat dry (reserve the marinade).
- Heat a Dutch oven over medium-high heat and add the olive oil. Add the chicken skin-side down and cook until brown, about 4 minutes. Remove the chicken and set aside. Add the onion and garlic and cook until the onions soften and are slightly translucent, about 5 minutes. Strain the marinade and add it to the Dutch oven along with 4 cups water. Return the chicken to the pan and bring to a slow simmer. Add the bay leaves and cook until the chicken is tender and the sauce has reduced, about 20 minutes. Finish with the fresh parsley.
- Serve with jasmine rice and lime wedges.
Watch the recipe video here:
Have you tried Geoffrey Zakarian's Filipino Adobo Chicken yet? Here's your chance: https://foodtv.com/2RlUXNW
Posted by Food Network on Sunday, February 10, 2019
