PHILIPPINE CHICKEN ADOBO

Philippine Chicken Adobo image

Provided by Food Network Kitchen

Time 1h20m

Number Of Ingredients 12

Previous Next

Ingredients

3/4 cup distilled white vinegar
1/2 cup soy sauce
2 tablespoons sugar
15 cloves garlic, smashed
2 bay leaves
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
8 skin-on, bone-in chicken thighs (about 2 3/4 pounds), patted dry
1 tablespoons vegetable oil
8 baby bell peppers, halved and seeded
1 tablespoon cornstarch mixed with 1 tablespoon cold water
Cooked rice, for serving

Steps:

Combine the vinegar, soy sauce, sugar, garlic, bay leaves, crushed red pepper flakes, 1/2 teaspoon salt and 3/4 teaspoon black pepper in a medium bowl.
Arrange the chicken in a large baking dish. Add the vinegar-soy mixture, cover and refrigerate for 2 hours, turning the chicken over halfway through.
Put the chicken and all of the marinade (including the solids) and 1 1/2 cups of water in a large, high-sided skillet. Bring the liquid to a boil; adjust the heat to maintain a simmer. Cook, uncovered, turning the chicken occasionally, until tender and nearly cooked through, about 25 minutes.
Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the peppers until lightly charred and soft, stirring occasionally, about 5 minutes. Transfer to a plate and set aside.
Transfer the chicken to the platter. Remove and discard the bay leaves. Whisk the cornstarch mixture into the sauce, bring to a boil and then adjust to a simmer, whisking constantly, until it thickens a bit, 2 to 3 minutes. Return the chicken and any collected juices to the sauce and simmer gently, turning the chicken occasionally, until cooked through and glazed, about 8 minutes more. Stir in the peppers and serve over rice.

Nutrition Facts : Calories 565, Fat 23 grams, SaturatedFat 4 grams, Cholesterol 259 milligrams, Sodium 1974 milligrams, Carbohydrate 21 grams, Fiber 3 grams, Protein 65 grams