Prep 30 mins
Cook 1 hr
I originally found this recipe on Epinions from one of my favorite writers there, KCFoxy. It is delicious.
- 8 chicken thighs
- 1 quart water
- 1 teaspoon salt
- 2 cups water
- 3⁄4 cup cider vinegar
- 1⁄4-1⁄2 cup soy sauce
- 2 bay leaves
- 1 teaspoon fresh coarse ground black pepper
- 8 cloves garlic, peeled and sliced thin
- 1⁄4 cup vegetable oil
- In a large mixing bowl combine thawed chicken, water and salt.
- Allow chicken to soak several minutes while preparing the other ingredients.
- Just before adding to frying pan, drain on paper towels.
- In a medium saucepan combine water, vinegar, soy sauce, bay leaves and pepper.
- Heat on medium low setting, covered, about 15 minutes.
- In a 12" skillet or chicken fryer combine oil and sliced garlic over medium low heat.
- Cook for 5 minutes, stirring occasionally.
- Drain chicken pieces and add, skin side down, to garlic oil, increasing heat to medium high.
- Cook 5 minutes per side.
- Reduce heat to simmer and pour vinegar-soy mixture over chicken.
- If finishing adobo in skillet, partially cover pan and continue cooking, turning occasionally for 30-40 minutes, or until sauce is reduced by half.
- Alternate Slow Cooking Method: After browning chicken, place in 3 or 4 quart slow cooker, on low setting.
- Pour vinegar-soy mixture over top, and cook 2 hours, covered.
- Remove cover, increase setting to high and finish cooking an additional 1 hour.
- Variations May substitute 1 1/2 pounds either cubed pork or beef for the chicken.
- Brown 1" cubes on all sides a total of 5 minutes, then proceed as above.
- Stew meat works well here.
- May use one, (1 to 1 1/2 pound), package boneless, skinless chicken thighs or breasts in place of the regular chicken thighs.
- May replace one cup of water in the vinegar-soy mix with same amount of coconut milk.
- Proceed as above.
- *Discard bay leaves before serving.
Try using Datu Puti vinegar available in most asian groceries instead of cider vinegar..it has a milder flavor.
I made this using the crockpot version... Turned out very good. I think I would use regular vinegar next time though... not as sweet. And a touch more soy sauce.
The family liked this alot. It would be great served over rice, but DH and I recently jumped on the low carb bandwagon, and so we served it over mock mashed potatoes, with a salad. Dinner rolls wouold have been great, too, so sop up all that juice. Anyways...I recommend pulling the chicken off the bone before serving or it makes a big mess when trying to eat. Nothing disgusts me more than taking a bite and finding a fine chicken bone. Do that, and enjoy.