Adobo Chicken – one of the easiest chicken dishes ever!
My dear friend, Christine L., introduced this chicken-and-rice dish to us a few years ago, and we’ve made it countless times since then. It’s perfect for when you want something hearty for dinner, but don’t feel like putting in too much effort: it’s extremely easy to put together, you just throw everything into the pot and let it simmer. For a healthy side, add a steamed or stir-fried vegetable. At different times, we’ve had it with carrots, zucchini, spinach, or broccoli. Adobo Chicken is also a great sick-day dish – if you don’t feel like making chicken noodle soup, try making this instead.
- 1- 2 teaspoons olive, peanut, or vegetable oil
- - 1 onion, chopped
- - 1- 2 cloves garlic, minced
- - 1 1-inch piece of fresh ginger, peeled
- - 4-6 Chicken Thighs OR 2 Chicken Breasts
- - ½ cup vinegar
- - 4 cups chicken broth OR water
- - ¼ cup soy sauce
- - Black pepper to taste
- - 1-2 bay leaves
- - 2 teaspoons sugar (optional)
- If you're using chicken thighs, remove the skin on some or all of the thighs to cut down on fat (optional). If you're using chicken breasts, cut each breast in half.
- Heat oil over medium-high heat in a sauté pan or medium stockpot. Sauté onions, garlic, and ginger. Brown the chicken. Add everything else and bring to a boil. Reduce heat to low and let simmer, covered, until chicken is as tender as you like. This usually takes about 45 minutes to an hour.
- Remove bay leaves and ginger. Add salt and more pepper and/or soy sauce to taste. Serve with hot cooked rice and your choice of steamed or stir-fried vegetable. If you used chicken thighs, you can also refrigerate the dish and then skim off the fat before reheating and serving.
Asian/Chinese Cooking, Chicken, Cooking. Bookmark the permalink.