Spanish-Ish Adobo Chicken
MAKE IT SHINE!
ADD YOUR PHOTO
I've modified this traditional Spanish/Portuguese method of cooking chicken by including one key ingredient of the Filipino-style adobo - soy sauce, because I feel that it completes the savory profile of the dish. This dish is best done low and slow to let the broth condense and to let the chicken become fall-apart tender. The leftovers go great on tacos or made into soup. It's also a low-calorie, low-fat dish, so it's great for weight-watchers!
- Ready In:
- 2hrs
- Serves:
- Units:
ingredients
- 8 skinless chicken drumsticks (cut into thirds) or 3 -4 skinless chicken breasts (cut into thirds)
- 1⁄3 cup low sodium soy sauce
- 1⁄3 cup apple cider vinegar
- 1⁄4 cup white wine
- 1 cup chicken stock or 1 cup broth
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon ground black pepper
- 3 bay leaves
directions
- Combine all ingredients EXCEPT for chicken stock and bay leaves and marinate chicken for at least one hour, but preferably overnight.
- Add chicken, marinade, and bay leaves to a deep skillet or medium stock pot and cook on medium-low heat (a slow-cooker can also be used). Cover and cook for at least 1 hour, but preferably longer. For best results, reduce heat to low and cook for 3 to 4 hours, removing the cover for about the last hour so the broth reduces slightly. Serve immediately over rice and with a slice of chewy bread to mop up the leftover broth.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@Matt Simeone
Contributor
@Matt Simeone
Contributor
"I've modified this traditional Spanish/Portuguese method of cooking chicken by including one key ingredient of the Filipino-style adobo - soy sauce, because I feel that it completes the savory profile of the dish. This dish is best done low and slow to let the broth condense and to let the chicken become fall-apart tender. The leftovers go great on tacos or made into soup. It's also a low-calorie, low-fat dish, so it's great for weight-watchers!"
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
I've modified this traditional Spanish/Portuguese method of cooking chicken by including one key ingredient of the Filipino-style adobo - soy sauce, because I feel that it completes the savory profile of the dish. This dish is best done low and slow to let the broth condense and to let the chicken become fall-apart tender. The leftovers go great on tacos or made into soup. It's also a low-calorie, low-fat dish, so it's great for weight-watchers!