If you love spicy food, you will love this Filipino-style Chicken Adobo. It’s simple to make, however, you will need to make it two hours in advance because it needs time to marinate. Hubby loved it and so did I, surprising, since I am not a fan of spicy foods. If you try this recipe let me know how you like it, or if you have your family’s favorite recipe then share it below in the comments.
Yield: 4 servings
For the marinade:
- 1 cup White Wine Vinegar
- 1 cup Low Sodium Soy Sauce
- 1/2 cup Brown sugar
- 4 cloves Garlic, crushed
- 3/4 teaspoon crushed red pepper flakes
- 2 dried bay leaves
- 4 pounds of Chicken thighs
- 2 cups low-sodium Chicken broth
- 2 tablespoons fresh Lime juice (from 2 large limes)
- Freshly ground Black pepper
- 2 tablespoons chopped fresh parsley or cilantro, for garnish
- Lime wedges, for garnish
- White Rice, cooked, optional
To make the marinade: In a bowl, combine the vinegar, soy sauce, sugar, garlic, red pepper flakes, and bay leaves. Whisk until the sugar has dissolved.
Cut chicken into bite-size pieces, place in a single layer in a 9-by-13-by-2-inch glass baking dish. Pour the marinade over the chicken covering most of it and refrigerate for 2 hours.
In a deep skillet, or a Dutch oven, place the chicken and marinade and add the chicken broth. Bring the liquid to a boil over high heat. Reduce the heat to a simmer and cook for 1 hour, or until chicken is tender and cooked through, stirring the chicken once or twice.
Remove the chicken from the liquid and arrange on a serving platter. Discard the bay leaves and garlic cloves. Whisk the lime juice into the liquid and bring the mixture to a boil. Cook until the mixture thickens, about 5 minutes. Season with pepper, to taste. You can add salt if desired, however, the since the soy sauce is salty, the marinade is salty enough. Pour the sauce over the chicken or place chicken back into the sauce to coat. Sprinkle with chopped parsley, if using, and garnish with lime wedges.
Serve hot with a side of white cooked rice.