I grew up on this dish, even though I am a white girl living in the suburbs. LOL
My family was unique growing up. My mom loved to travel and she married a Philipino man as part of her travels. So naturally, we had some Philippine favorites on our dinner table. My mom taught me this recipe, and she was taught by one of the elders in my stepdad’s village.
It is really easy and SUPER tasty!
Easy Chicken Adobo
- 2 T vegetable oil
- 3 lb chicken thighs
- 1 large onion quartered and sliced
- 2 T minced garlic
- 1/3 cup white vinegar
- 2/3 cup soy sauce
- 1 T garlic pressed
- 2 tsp black pepper
- 1 bay leaf
place chicken and vegetable oil in a large cold pot and turn the burner to medium-high heat. render the fat from the chicken and then cook the thighs until golden brown on both sides.
Remove chicken and drain off about half of the oil and fat rendered. add the onion and garlic; cook until they soften and brown, about 6 minutes. If you wish you can remove the skin from the skin at this time.
Pour in vinegar and soy sauce, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil.
Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked for about 35 to 40 minutes.
Serve chicken and some of the cooking broth over rice with orange slices on the side.