1/3cupof soy sauceI use Tamari, which is gluten-free
1/3cupwhite vinegar
3dry bay leavesor fresh if you have
1/2teaspoonswhole black peppercorns
2teaspoonsof organic raw sugar
Adobo Chicken
2tablespoonsextra virgin olive oil
1small onionfinely chopped (I actually used the white parts of the spring onions)
2garlic cloves minced
1cupwater
Spring onions and basmati rice to serve
Instructions
Make the adobo marinade
In a medium-sized bowl combine soy sauce, white vinegar, minced garlic, and bay leaves. Add the chicken pieces, mix well so the chicken pieces are all coated with the marinade. Marinate the chicken for 30 minutes or overnight.
Cook the adobo chicken
Take the chicken out and pat dry with some paper towels. KEEP THE MARINADE
Heat some olive oil in a frying pan and cook the chicken for 3 to 4 minutes on each side. Take the chicken out and set it aside.
Add one tablespoon of olive oil and fry the onions and garlic for 1-2 minutes.
Return the chicken pieces to the pan along with the remaining marinade and water, and let it simmer for 30 to 40 minutes until the chicken is very tender and the sauce became thick and sticky.
If your sauce hasn't thickened during the cooking time, take the chicken out and simmer the sauce on its own for a couple of minutes. Add the chicken back into the frying pan and stir well so that the chicken is coated with this delicious sauce.
Your chicken is done! Sprinkle some spring onions and serve over freshly cooked basmati rice.
Notes
The choice of what chicken cut to use absolutely depends on your preferences. Traditionally, Adobo Chicken is made with skin-on, bone-in chicken thighs or chicken drumsticks. I used boneless chicken thighs to make my adobo chicken because it requires a shorter cooking time.If you prefer white chicken meat, you can use skinless chicken breasts, just keep in mind that you need to adjust the cooking time to prevent your chicken become too dry.