CHICKEN ADOBO

Chicken Adobo image

Provided by Jordan Andino

Time 1h

Yield 4 servings

Number Of Ingredients 10

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Ingredients

1 cup oyster sauce
1/4 cup sriracha
1 tablespoon sesame oil
2 pounds bone-in, skin-on chicken thighs
1 teaspoon freshly ground black pepper
5 cloves garlic, minced
2 tablespoons vegetable oil
2 cups white vinegar
1 1/2 cups mushroom soy sauce, such as Pearl River Bridge
Hot cooked rice for serving, optional

Steps:

Whisk the oyster sauce, sriracha and sesame oil together in a large bowl. Add the chicken and massage until coated. Add the black pepper and garlic and stir to combine.
Heat the vegetable oil in a large Dutch oven over medium-high heat. Working in batches if necessary, add the chicken and cook until browned, 1 to 2 minutes per side.
Add the vinegar and soy sauce and stir, scraping the bottom of the pot. Bring to a boil. Reduce the heat to medium-low, cover and let simmer for 35 minutes, then cut heat.
Let the chicken rest in the pot for 5 minutes. Serve over rice or pull to make tacos.

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