chicken adobo |
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This is an absolute ‘go-to’ meal when you really don't feel like cooking. Throw everything in one pan, cook rice, slice some tomatoes, and throw some broccoli in the microwave. Dinner with only 4 dishes to wash.
This is one circumstance where white vinegar works best. I've tried (out of desperation, of course!) using balsamic and red wine vinegars, and it ends up looking icky and tasting like cough syrup. Bad all the way around. You can also serve the chicken over a green salad, and the sauce becomes like a dressing. Or quick sauté bok choy, spinach or chard in the same pan once you remove the chicken AND the chicken is fully cooked. In fact, one of our cyber-Ohana does red chard, spinach and bok choy all together and highly recommends this. |
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1-2 packages of boneless/skinless chicken thighs
3-4 cloves of garlic, finely chopped ½ cup American white vinegar |
2T shoyu
1-2 bay leaves, crumbled Black pepper, to taste Drizzle of sesame oil |
Add everything into a deep-ish sauté pan, heated to low. Cover and simmer until the sauce begins to boil. Uncover and continue cooking until the liquid is evaporated. It’s done when there is almost no liquid and the chicken has a lovely shiny brown glaze to it.
