First off, let me lead with the disclaimer that I am sure all Filipinos will tell me that I did it wrong. But it's my kitchen, my adobo, and everyone in my household loved it. So, traditional or not, like your apong's or not, this is a pot of delicious, salty goodness. And it's super-duper easy.
We're here on Day 14 of our county's shelter-in-place order. And I have to give a shout-out of gratitude to anyone who has ever given us games and books. They are sustaining us through this. Thank you. So, while the adobo cooked, I played a few games with D. In hindsight, I should have doubled this as we didn't have any leftovers for lunch today.
- 4 bone-in, skin-on chicken thighs
- 1 large onion, peeled and diced
- 4 to 5 garlic cloves, peeled and smashed
- 1 T olive oil
- 3/4 C to 1 C soy sauce (I use reduced sodium, but this might still be too salty for some people's tastes, adjust down to 1/2 C, if desired)
- 1 C vinegar (I use apple cider vinegar)
- 1 C water
- 1" knob fresh ginger, peeled
- 2 bay leaves
Procedure
In a large lidded pot, heat the olive oil. Place the chicken thighs, skin-side down, in the pot and brown the skin for 6 to 8 minutes. Remove them to a plate and add the diced onions to the pot. Stir to coat with oil and cook for 5 minutes. Add in the garlic and cook for another minute.
Pour in the soy sauce, vinegar, and water. Place the chicken thighs, skin-side up, in the liquid. Add in the bay leaves and ginger knob.
Bring to a boil, cover, and reduce the heat to a simmer. Braise for 40 minutes, stirring occasionally. Turn the chicken skin-side down and cook for another 20 minutes. The sauce should be thickened nicely. If not, move the chicken to a plate and raise the heat to reduce the sauce to your desired thickness.
Remove the bay leaves and ginger. Serve chicken with steamed rice. Spoon the thickened sauce over the top.
In a large lidded pot, heat the olive oil. Place the chicken thighs, skin-side down, in the pot and brown the skin for 6 to 8 minutes. Remove them to a plate and add the diced onions to the pot. Stir to coat with oil and cook for 5 minutes. Add in the garlic and cook for another minute.
Pour in the soy sauce, vinegar, and water. Place the chicken thighs, skin-side up, in the liquid. Add in the bay leaves and ginger knob.
Bring to a boil, cover, and reduce the heat to a simmer. Braise for 40 minutes, stirring occasionally. Turn the chicken skin-side down and cook for another 20 minutes. The sauce should be thickened nicely. If not, move the chicken to a plate and raise the heat to reduce the sauce to your desired thickness.
Remove the bay leaves and ginger. Serve chicken with steamed rice. Spoon the thickened sauce over the top.
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