This recipe comes to me by way of Maria Benton, who learned it from her mom and grandma. It's a traditional Filipino dish called Adobo that is tangy, salty, and tender all at once. Serve it over steamed rice with a hefty serving of a favorite green vegetable on the side. This chicken is excellent as a leftover.
Course
Dinner
Cuisine
philipino
Keyword
adobo chicken, umami chicken
Prep Time15minutes
Cook Time45minutes
Servings10pieces of chicken; 5 to 7 servings
Calories350kcal
AuthorKatie Morford
Ingredients
2teaspoonsextra-virgin olive oil
5chicken legs and thighs,bone-in, skin-on, separated (about 3 pounds)
10large cloves garlic,roughly chopped
1/3cupsoy sauce(or gluten-free Tamari)
1/4cupapple cider vinegar
1/4cupwater
Steamed brown rice(optional)
Instructions
Set a large, heavy pot over low heat and coat the bottom with olive oil. Set the chicken legs and thighs skin-side-down in the pot and scatter the garlic over the top. Put on the lid and cook until the chicken turns opaque in color, about 15 minutes, turning the pieces over halfway through. A spatula may help if the chicken sticks to the bottom.
Add the soy sauce, vinegar, and water, tip the pot to mix the liquids, put on the lid, and simmer on low until the chicken is very tender, about 45 minutes, turning the pieces over halfway through.